Spinach and Cheese Casserole

Ingredient List
METRIC INGREDIENT IMPERIAL
1 prepared pie crust (9 in / 23 cm) 1
1 frozen chopped spinach, thawed & drained (10 oz / 284 g) 1
325 ml canned french-fried onions 1 1/3 cup
325 ml cheddar cheese, shredded 1 1/3 cup
225 g sour cream 8 oz
9 eggs 9
375 ml milk 1 1/2 cup
15 ml brown mustard 1 tbsp
2 ml salt 1/2 tsp
.5 ml pepper 1/8 tsp
Directions
If using ready to use pie crust; remove from pan and spread out in a 9 x 13 inch (23 x 33 cm) baking pan. If making homemade pastry; use the same amount as for a 9 inch (23 cm) size. Bake in preheated 450 F (230 C) oven until very lightly brown. Remove from oven. Reduce oven temperature to 350 F (180 C).

Squeeze spinach to remove any remaining water. Layer spinach, french-fried onions and cheese over crust. In a medium size bowl; combine sour cream, eggs, milk, mustard, salt and pepper. Mix until well blended. Pour over vegetables and cheese layers. Bake 45 minutes or until a knife inserted in the centre comes out clean. Let stand about 10 minutes before slicing and serving.

Servings: 6