Turkey-Spinach Casserole By Anne Brockhoff McClatchy Newspapers St. P:aul Pioneer ress
Chef Cecilia Green prepares two snacks and lunch daily for about 75 children at Christots Country Montessori Day School in Shawnee, Kan. This recipe is one of the kids' favorites. Makes 8 servings. 1 pound ground turkey 1 onion, chopped 1 can (10.75 ounces) condensed cream of celery or cream of mushroom soup 1 pound frozen spinach 1 teaspoon salt 1 teaspoon pepper 1 teaspoon minced garlic 2 eggs, beaten 1 pound shredded mozzarella cheese To prepare oven, baking dish: Pre-heat oven to 350 degrees. Lightly coat 9-by-13-inch baking dish with cooking spray. Set aside. To make turkey mixture: In skillet, brown ground turkey and onion. Drain. Stir in soup. Bring to a simmer. To prepare spinach: Blanch spinach until tender. Drain. Add salt, pepper, garlic and eggs. Mix well. To assemble and bake: Spread turkey mixture on bottom of prepared dish. Top with spinach mixture. Sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is melted. Nutrition information: One serving provides 342 calories (59 percent from fat), 22 grams total fat (11 grams saturated), 154 milligrams cholesterol, 9 grams carbohydrates, 26 grams protein, 1,018 milligrams sodium, 2 grams dietary fiber. -------------------------------------------------------------------------------- _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
