Name: Lemony Spinach Florentine
Yield: 4
Ingredients: 2 10 oz pkgs frozen chopped spinach (cooked and well-drained); 1 12 oz box spiral-shaped pasta (cooked (approx. 3 cups cooked)); 1-1/2 cups shredded Cheddar cheese; 1 10.5 oz can cream of mushroom soup; 1 4 or 8 oz can mushrooms; 3 eggs (lightly beaten); 1/3 cup onion (finely chopped); 2–3 Tbsp lemon juice; 1/2 tsp celery salt; 1/4 tsp ground pepper

Lemony Spinach Florentine

This is a very delicious and favorite recipe in our family.

Course

Main Dish

Servings

Ingredients

2 10 oz pkgs frozen chopped spinach cooked and well-drained
1 12 oz box spiral-shaped pasta cooked (approx. 3 cups cooked)
1-1/2 cups shredded Cheddar cheese
1 10.5 oz can cream of mushroom soup
1 4 or 8 oz can mushrooms
3 eggs lightly beaten
1/3 cup onion finely chopped
2–3 Tbsp lemon juice
1/2 tsp celery salt
1/4 tsp ground pepper

Course

Main Dish

Servings

Ingredients

2 10 oz pkgs frozen chopped spinach cooked and well-drained
1 12 oz box spiral-shaped pasta cooked (approx. 3 cups cooked)
1-1/2 cups shredded Cheddar cheese
1 10.5 oz can cream of mushroom soup
1 4 or 8 oz can mushrooms
3 eggs lightly beaten
1/3 cup onion finely chopped
2–3 Tbsp lemon juice
1/2 tsp celery salt
1/4 tsp ground pepper

Instructions

Combine all ingredients in a large bowl; mix well.
Pour into a shallow 1-1/2-quart baking dish and bake at 350 degrees for 30 minutes.
Top with additional cheese to taste.

Recipe Notes

Recipe courtesy of Barb Martin, Green Bay, WI.

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