(6 – 8 Servings)
- 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
1 pkg. “JIFFY” Corn Muffin Mix
- 1 pkg. (10 oz.) frozen chopped spinach, thawed
- 2 cups onion, chopped
- 2 Tbsp. margarine or butter
- 2 eggs, beaten
- 1 cup sour cream
- 1 can (10-3/4 oz.) cream soup (celery, mushroom or chicken)
- 1 tsp. herb seasoning
- 1/2 tsp. garlic salt
- 1/4 tsp. pepper
- Swiss cheese (optional)
Preheat oven to 350°F. Grease a 1-1/2 quart casserole dish.
Drain any access water from spinach and set aside. Sauté onion in margarine or butter. Add spinach and set aside. Combine eggs, sour cream, soup, seasonings and muffin mix. Blend well. Stir into spinach mixture. Pour into casserole dish. Bake 40 – 45 minutes. Sprinkle cheese on top (optional). Return to oven until melted.
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