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 Message 1 of 1 in Discussion 
From: MSN NicknameTipsyCad147  (Original Message)Sent: 11/14/2007 8:15 AM
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese

Thaw spinach and press or squeeze to remove excess water.
Grease a casserole dish and set aside. In a large mixing bowl,
combine the spinach, cream cheese, parmesan and 1/4 cup of
melted butter. Spoon into casserole dish. Sprinkle with the
breadcrumbs and paprika, and drizzle with remaining 1/4 cup
of butter. Bake at 350 degrees for 25 minutes.

YIELD: 8 Servings
Categories: Vegetables, Casseroles

When you don't have the specific casserole baking dish
called for in a recipe, it's best to think big. Opt to
use a pan of equal or slightly greater volume. However,
if you substitute a pan that is shallower than the one
specified, reduce the baking time by 25 percent, if the
pan is deeper increase the baking time by 25 percent.

To save time, though not necessary money, stock up on
pre-cut and peeled vegetables like carrots, onions, and
broccoli florets available in either your supermarket
produce aisle or salad bar-you'll discover they make
casserole preparation a snap.

Because generally a casserole takes anywhere from 20
minutes to 2 hours to bake, you ought to consider using
dried herbs in dishes which require longer cooking (more
than an hour) rather than delicate fresh herbs which tend
to lose their flavor when exposed to extended periods of
high heat.

Want to make that casserole au gratin? Simply sprinkle the
assembled dish with grated cheese and bread crumbs moistened
with a little melted butter and dried herbs if desired and
continue baking until filling is cooked and topping is melted
and bubbling.

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