Creamy Spinach Casserole
Portion Size: ½ cup spinach casserole
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (10 ounce) packages frozen chopped spinach, thawed, well drained Or 8 cups Fresh Spinach | Washed, trimmed and chopped. Remove stems or tough membranes. |
| 1 (8 ounce) package light cream cheese, softened | |
| ¼ cup nonfat milk | |
| 1 teaspoon salt | |
| ⅓ cup crushed lowfat crackers or seasoned croutons |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix spinach, cream cheese, milk and salt until well blended in a large bowl. | |
| 2 | Spoon mixture into baking dish sprayed with nonstick cooking spray. | |
| 3 | Sprinkle with crushed croutons. | |
| 4 | Bake at 350°F for 25 to 30 minutes or until thoroughly heated. | Cook until internal temperature reaches 135°F. |
Variations: Can be made with crookneck squash, zucchini, carrots, green beans, broccoli or peas.
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds.
Posted in Vegetable Recipes
