Creamy Spinach Bake
Ingredients
- 45 ml or 33 ml margarine,
- 750 ml or 33 ml Kellogg's Corn Flakes* cereal
- 45 ml or 33 ml chopped onions
- 30 ml or 22 ml all-purpose flour
- 1 ml or 1/41/4 ml pepper
- 300 ml or 1 1/41 1/4 ml skim milk
- 250 ml or 11 ml shredded light swiss cheese (125 g/4 oz)
- 2 or - eggs,
- 1 or - pkg (300 g/10 oz) frozen chopped spinach,
- - vegetable cooking spray
- pinch or 1/8 ground nutmeg
Directions
1. Melt 15 mL (1 tbsp) of the margarine. Combine with 175 mL (3/4 cup) of the crushed cereal. Set aside for topping.
2. In large saucepan over low heat, melt remaining margarine. Add onion. Cook stirring frequently, until onion is softened but not browned. Stir in flour, pepper and nutmeg; cook and stir 1 minute. Gradually add milk, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Remove from heat. Add cheese, stirring until slightly melted.
3. Whisk small quantity of the hot cheese sauce into beaten eggs until well mixed. Gradually whisk egg mixture into remaining sauce. Stir in spinach and remaining crushed cereal. Spread in 1 L (4 cup) round casserole dish coated with vegetable spray. Sprinkle with cereal topping.
4. Bake at 180° C (350° F) 25 minutes or until thoroughly heated.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
