SPINACH EGG CASSEROLE

1 lb. washed fresh spinach (or 2 pkg. (10 oz. each) frozen spinach, thawed and well drained)
4 tbsp. butter or margarine
1/4 cup flour
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 1/2 cups milk
1 cup fresh bread crumbs
2 to 4 hard boiled eggs, peeled and thinly sliced
1 cup shredded sharp Cheddar cheese (may use Swiss, Mozzarella, etc.)

Place fresh spinach with just enough water that clings to leaves in large pot. Press down if necessary. Cover, cook 10 minutes or until tender. Drain in sieve, pressing against side until dry as possible. Chop coarsely.

Melt butter in small saucepan, blend in flour, salt and cayenne, add milk slowly and heat stirring constantly until sauce thickens and bubbles.

TO ASSEMBLE:
Butter a 6 cup baking dish then layer 1/2 of bread crumbs, 1/2 of spinach, 1/2 of egg slices, 1/3 of sauce, 1/2 of cheese, remaining spinach, remaining egg, 1/3 of sauce, remaining cheese, sauce and bread crumbs.

Bake uncovered at 350 degrees for 40 minutes or until bubbly.

Servings: 4
Adapted from source: Cookbook USA

Hello,

This is the closest recipe I could find to what you described but it only uses hard boiled eggs. Hopefully someone will have the exact recipe to share.

Happy Cooking!

Betsy