“Another recipe clipped from a magazine years ago and found in an old recipe box. A nice side dish.”
1hr 20mins

Ingredients Nutrition


  1. Saute bacon and onion together until bacon is done; remove from pan and set aside.
  2. Add butter to pan drippings, melt it, then add flour, stirring over moderate heat.
  3. Squeeze liquid from defrosted spinach into a measuring cup. Add enough milk to make 3/4 cup. Stir into flour mixture; continue stirring until mixture thickens.
  4. Add spinach and remove from heat.
  5. Combine eggs and remaining ingredients in a bowl; beat well. Add to cream sauce mixture. At this point, the recipe can be refrigerated and baked later.
  6. Pour spinach into a buttered 1 1/2 quart casserole and bake 50-60 minutes in a preheated 375* oven.
  7. Serve immediately, sprinkling reserved bacon and onion on top.
  8. Variations: Bake in a well-greased loaf pan, arranging 4-6 hard cooked eggs down the center. Or, bake in a well-greased loaf pan; when baked, turn off heat and allow spinach loaf to sit for 10 minutes in oven. Un-mold; slice; add cheese slices between loaf slices, sprinkling with bacon and onion. Return to oven and bake just until edges of cheese melt.

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