Recipe: Spinach Fluff

SPINACH FLUFF

2 pkg (10 oz. each) chopped spinach, thawed and well drained, divided use
2 cups milk, divided use
4 eggs
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1/4 cup butter or margarine, melted
1 tsp salt
1 tsp Accent/MSG (optional)
1 tsp onion juice
1 tsp garlic juice
1/2 cup parmesan cheese, grated

Preheat oven to 325 degrees F. Well grease a shallow 2 quart casserole.

Combine 1 package spinach and 1 cup milk in container of electric blender; puree. Add remaining spinach; blend until smooth. Add remaining milk, eggs, soup, butter, salt, and MSG; blend well.

Stir in onion juice, garlic juice, and cheese. Pour mixture into prepared casserole.

Bake at 325 degrees F for 1 hour or until inserted knife comes out clean.

Servings: 6
Source: Southern Living; April, 1977