Delicious. And easy! Photos here.
I cooked the carrots and spinach before Mr. Big Food got home. Carrots first followed by spinach (in the carrot water). Before we turned in we put up several pints of vegetable broth. Nutritious.
CARROT CASSEROLE I
4 C carrots, peeled, sliced, cooked, and drained
1 medium onion, chopped
3 Tbsp butter
¼ tsp pepper
10 ½ oz can condensed cream of onion soup
1/3 C melted butter
1 C shredded cheese
2 C prepared stuffing, crumbled (see recipes in Stuffings section)
Preheat oven to 350o. Fry onion in butter. Stir in soup, pepper, and cheese, combine with carrots, and pour into a greased casserole. Toss stuffing with melted butter and spoon over carrot mixture. Bake 20 minutes.
Keep reading for Spinach Loaf recipe.
4 slices bacon, diced
2 ½ C spinach, chopped, cooked, and drained
3 eggs, beaten slightly
1 tsp salt, ¼ tsp pepper OR 1 ¼ tsp Creole seasoning
Preheat oven to 350o. Fry bacon slowly until crisp. Drain and stir into cooked spinach. Stir in eggs and seasonings. Pour into buttered baking dish or loaf pan and bake about 40 minutes or until set and completely cooked in center.