Re: spinach souffle
Okay, I promised to send the recipe after I served it. It was a big hit and really very easy to put together ahead of time and just pop in the ovenl It is probably more like a quiche filling than a souffle, but it looked and tasted great. I used Dak ham slices and they fit perfectly in the pan. Feedback is welcome. Thanks for your help.
Spinach Luncheon Casserole
½ pound sliced ham
8 eggs
1 cup sour cream
2 T. dried minced onion
3 packages frozen chopped spinach, thawed and squeezed dry
1 cup shredded carrots
1 cup shredded sharp cheese
2 cloves garlic, minced
¼ tsp. nutmeg
½ tsp. salt
½ tsp. pepper
4 hard boiled eggs, chopped
Cheese sauce
Preheat oven to 350 degrees. Butter a 9 by 13 baking pan generously and lay ham slices in bottom to cover. In a large mixing bowl, beat eggs and add sour cream; stir until combined. Add the vegetables, cheese, and seasonings. Combine and pour over the ham. Bake 45 minutes or until toothpick comes our clean. Sprinkle hard boiled eggs over top and drizzle with cheese sauce. Pass extra sauce.
I served it with a mango salsa, sliced tomatoes and these buns:
“Bubble Buns”
One loaf frozen bread dough (I use Dakota Hearth)
4 T. butter
2 T. dried onion
2T fresh dill, chopped (or 2 tsp. dried)
OR
4 T. butter
1 tsp. garlic powder
Combine butter and seasonings and melt in mixing bowl. Cut bread dough into six slices, then each slice into ten balls. Roll balls, ten at a time, in butter mixture, coating well. Place five balls in each compartment of a greased muffin tin and let rise until doubled. Bake at 350 degrees for 15 - 20. This is like the old monkey bread except for the presentation and the savory rather than sweet.
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