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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Thaw, drain and separate spinach then mix with rice in large mixing bowl.
  2. Combine eggs, soup, onion powder, salt and pepper. Stir into spinach mixture.
  3. Turn into buttered shallow 2½-quart baking dish.
  4. Sprinkle top with Parmesan cheese.
  5. Bake at 350°F for 30 minutes or until firm.
  6. Serve Immediately.
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