In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.
Nutrition Facts
1/2 cup: 375 calories, 33g fat (20g saturated fat), 228mg cholesterol, 630mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 17g protein. Originally published as show stopping spinach souffle in Taste of Home Winning Recipes.
In a greased 3-qt. or 13×9-in. baking dish, arrange French bread or croissant halves with sides overlapping.
In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.
Nutrition Facts
1 serving: 190 calories, 10g fat (5g saturated fat), 128mg cholesterol, 443mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 12g protein. Originally published as Spinach Feta Strata in Country April/May 2003
Rinse and sort beans; soak according to package directions.
In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
Editor’s Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/2 cups: 230 calories, 2g fat (0 saturated fat), 5mg cholesterol, 1171mg sodium, 40g carbohydrate (5g sugars, 10g fiber), 15g protein.
Originally published as Signature slow cook Navy Bean Soup w/ Smoke Turkey in Taste of Home Christmas Annual 2019
3 16 oz. bags of organic, chopped spinach – thawed
1/2 teaspoon kosher salt (up to 1 teaspoon)
1/4 teaspoon ground white pepper (up to 1/2 teaspoon)
Panko topping
2 tablespoons unsalted butter
1 1/2 cups panko breadcrumbs
1 pinch sea salt, to taste
Directions
Preheat oven to 400 degrees.
Squeeze the liquid from the thawed spinach, handful by handful. Set aside.
Heat milk to simmer in saucepan.
Melt the butter in a heavy-bottomed pot. Add onions and cook until wilted but not browned, about 10 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add the nutmeg and cayenne. Turn off the heat.
Stir in the cheese and season with salt and pepper. Taste and correct seasoning. Add the spinach and mix in well.
Pour into a 9X11 glass or ceramic baking dish. Prepare crumb topping.
Melt butter in medium skillet. Add panko, sprinkle with sea salt and stir until lightly toasted. This occurs quite suddenly.
Gently smooth the toasted panko on top of the gratin. Cook for 30-35 minutes until bubbling.
