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Rice and Pasta - Spaghetti Florentine

  • 1 (10-ounce) package frozen chopped spinach
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1/2 cup 2% milk
  • 1/8 cup (2 tablespoons) Parmesan cheese, grated
  • 2 tablespoons onion, chopped
  • 1/2 teaspoon salt
  • 8 ounces Monterey Jack cheese, shredded
  • 6 ounces spaghetti, cooked
  • 2 tablespoons pimiento, chopped
  • 2 1/2 ounces Monterey Jack cheese
  • 2 tablespoons Parmesan cheese

Cook spinach and drain well. Combine eggs, sour cream, 1/8 cup Parmesan cheese, onion, pimiento, and salt. Add 8 ounces Monterey Jack cheese and mix well. Add drained spinach and cooked spaghetti.

Place mixture into a casserole dish and lightly sprinkle with 2 1/2 ounces Monterey Jack cheese and 2 tablespoons Parmesan cheese. Cover and bake at 350°F. for 15 minutes. Uncover and bake for 12 to 20 minutes longer.
Submitted By: Mrs. Dean Hodges
Grainger Farmers Co-op
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