1 (10 3/4-ounce) can cream of celery soup
3 eggs, separated
1 cup finely chopped, drained cooked spinach
1/4 cup grated onions
1/8 teaspoon nutmeg
1/2 cup grated cheddar cheese
Heat the soup (undiluted) to just below boiling. Remove from heat.
Beat egg yolks, and add to the soup, along with the spinach, onion and nutmeg.
Beat egg whites until stiff. Fold into the soup mixture. Turn into a buttered casserole dish. Top with cheese.
Set in a pan of warm water and bake at 350 degrees F. for 50 minutes, until set and golden crusted. Serve immediately.
Help on downloading recipes
sure to check the Cook'n Recipe Archive
for more recipes.
Join the Cook'n Club!
An unbeatable value with exclusive benefits for members only.
Enjoy articles like this and many other benefits when you join the Cook'n Club. Click here to find out more.
© 2007 DVO Enterprises, Inc.