SPINACH SOUFFLE 
2 pkgs. frozen chopped spinach
1 can cream of mushroom soup
2 eggs, beaten
1/4 tsp. pepper
1/4 tsp. garlic salt

Cook spinach as directed. Add other ingredients and place in greased 1-quart mold or Pyrex baking dish. Bake 1 hour at 350 degrees.

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“SPINACH SOUFFLE”

 

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