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Oh, so many recipes and so little time this week. I thought
you could use a good "last-minuters" for the big day like
another veggie casserole...something green on the table.
This SPINACH CASSEROLE uses the frozen spinach and cream
cheese and has gone over great at potlucks and dinner parties.
This uses lots of butter but this is one time of the year you
can splurge. If you do everything ahead of time it only takes
20 minutes to bake too. We just love make-ahead tip!

* Sure hope you're not waiting till the last minute to get
the shopping done though - if so bring a book because you'll
probably regret it at the checkout line ;o)

Marzee Email Me

P.S. For everyone who asked me about that giant wine glass
here is the link again they're pretty cool!
Get the Wine Glass




4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese

Thaw spinach and press or squeeze to remove excess water. Grease
a casserole dish and set aside. In a large mixing bowl, combine
the spinach, cream cheese, parmesan and 1/4 cup of melted butter.
Spoon into casserole dish. Sprinkle with the breadcrumbs and
paprika, and drizzle with remaining 1/4 cup of butter. Bake at
350 degrees for 25 minutes.

YIELD: 8 Servings
Categories: Vegetables, Casseroles

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~


When you don't have the specific casserole baking dish
called for in a recipe, it's best to think big. Opt to
use a pan of equal or slightly greater volume. However,
if you substitute a pan that is shallower than the one
specified, reduce the baking time by 25 percent, if the
pan is deeper increase the baking time by 25 percent.

To save time, though not necessary money, stock up on pre-cut
and peeled vegetables like carrots, onions, and broccoli
florets available in either your supermarket produce aisle or
salad bar-you'll discover they make casserole preparation a

Because generally a casserole takes anywhere from 20 minutes
to 2 hours to bake, you ought to consider using dried herbs
in dishes which require longer cooking (more than an hour)
rather than delicate fresh herbs which tend to lose their
flavor when exposed to extended periods of high heat.

Want to make that casserole au gratin? Simply sprinkle the
assembled dish with grated cheese and bread crumbs moistened
with a little melted butter and dried herbs if desired and
continue baking until filling is cooked and topping is melted
and bubbling.

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