RecipeEggs, Cheese, and LegumesYield: Serves 4Cook time: 30 min
Spinach-Egg Casserole
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 155. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 tablespoons margarine or butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded American cheese
- 1 10-ounce package frozen chopped spinach, thawed and well drained
- 1/2 cup chopped fully cooked ham
- 4 hard-cooked eggs, halved
- 4 English muffins, split and toasted, or toast points
Instructions
- For sauce, in a medium saucepan melt margarine. Stir in flour and 1/8 teaspoon pepper. Add milk. Cook and stir till thickened and bubbly. Add cheese. Cook and stir till cheese melts. Measure 1/2 cup sauce; set aside.
- Stir spinach and ham into sauce in the saucepan. Pour into a 1 1/2-quart casserole. Place eggs atop mixture, pressing lightly. Pour reserved sauce over eggs. Bake in a 350° oven about 30 minutes or till heated through. Serve over muffins or toast.
- To make ahead: Prepare as above, except do not bake. Cover casserole and refrigerate 2 to 24 hours. Bake, covered, in a 350° oven for 50 to 55 minutes or till heated through.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative