Spinach, Cheese and Bacon Strata
4 cups sliced and buttered French bread, cubed
1 bag frozen spinach (16 oz)
6 to 8 ounces diced, cooked bacon, ham, or turkey ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper to tase
1 can (10oz) cream of mushroom soup (the 98% fat free is fine)
1/2 cup evaporated milk
5 eggs
1 tablespoon minced dried onion (optional)
Lightly butter a 3 1/2-quart slow cooker/crockpot. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion. Pour over slow cooker/crockpot mixture. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours.
Serves 4 to 6.
Spinach Souffle
2 pounds frozen spinach, thawed and drained
1/4 cup grated onion
1 8 oz pkg light cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/4 teaspoon white or black pepper
dash nutmeg
Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart crockpot (or souffle dish to fit in a larger crockpot) and cook on high for 2 to 3 hours.
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