Wednesday, October 24, 2012

Recipe: Spinach Bake

We made this recipe parve on Rosh Hashanah by using soy sour cream and soy cheese. It was great parve, and I tend to think it was taste incredible with the regular varieties as well.


  • 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
  • 2 TBS dry onion soup mix
  • 1 (8 ounce) carton light sour cream
  • 1 can water chestnuts, drained and roughly chopped
  • 1/2 cup shredded cheese (mozzarella or Monterrey jack work best)
To Make:
  • Preheat oven to 350 degrees
  • combine spinach, onion soup mix, soup cream, and water chestnuts.
  • Pour mixture into baking dish (we used a 9 x 9 pan)
  • Bake at 350 degrees for 20 minutes
  • Take out of the oven and sprinkle cheese over the top. Bake for an additional 5 minutes, or until cheese melts.

Serves 12
Each serving: 62 calories, 5 g carbs, 2 g fat, 4 g protein

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