Spinach Casserole

Home Cookin’ with Dave’s Mom, p. 123

1 ½ tablespoons unsalted butter

1 tablespoon minced onion

4 ounces cream cheese

1 ½ beef bouillon cubes dissolved in ½ cup hot water

1 egg

1 ½ cups cooked spinach (1 package frozen), drained well

Combine all ingredients except spinach in blender and process (or beat until it looks like thick milk). In casserole dish, add spinach, then sauce, and stir to blend. 

I doubled the recipe because we had a guest.

Bake at 400 degrees for 20 minutes.

And serve with a ladle because this is a little more liquid than you might be expecting.

My Rating: 4/5 "This is memorable. I think it's the beef bouillon that makes it work, because it adds a depth to the flavor that keeps you on your toes. This was part of my New Year's Day spread and it paired especially well with the cornbread and black-eyed peas."