** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper.
2. Stir in spinach. Divide spinach mixture among 4 individual casseroles.
3. Use a spoon to make an indentation in the center of the spinach mixture. (or, spread the spinach mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)
4. Break 1 egg into each indentation.
5. Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired.
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Dietary Notes:
This recipe is low-cholesterol with 1.75mg per serving
This recipe is high in Vitamin A with 280% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, MSG, Cheese, Celery allergies.
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