Spinach Loaf

Another recipe clipped from a magazine years ago and found in an old recipe box. A nice side dish.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 3  slices bacon, cut into 1-inch pieces
• 3  tablespoons onions, chopped
• 2  tablespoons butter
• 3  tablespoons flour
• 1 (10 ounce) package frozen chopped spinach, defrosted
• 1⁄4-1⁄2 cup milk
• 5  eggs
• 3  tablespoons heavy cream
• 1  teaspoon beef bouillon granules
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  lemon-flavored pepper
• 1⁄2 teaspoon nutmeg

Directions

1. Saute bacon and onion together until bacon is done; remove from pan and set aside.
2. Add butter to pan drippings, melt it, then add flour, stirring over moderate heat.
3. Squeeze liquid from defrosted spinach into a measuring cup. Add enough milk to make 3/4 cup. Stir into flour mixture; continue stirring until mixture thickens.
4. Add spinach and remove from heat.
5. Combine eggs and remaining ingredients in a bowl; beat well. Add to cream sauce mixture. At this point, the recipe can be refrigerated and baked later.
6. Pour spinach into a buttered 1 1/2 quart casserole and bake 50-60 minutes in a preheated 375* oven.
7. Serve immediately, sprinkling reserved bacon and onion on top.
8. Variations: Bake in a well-greased loaf pan, arranging 4-6 hard cooked eggs down the center. Or, bake in a well-greased loaf pan; when baked, turn off heat and allow spinach loaf to sit for 10 minutes in oven. Un-mold; slice; add cheese slices between loaf slices, sprinkling with bacon and onion. Return to oven and bake just until edges of cheese melt.