As you should know by now, we love The I Hate to Cook Book here at Eclecticity. We love it so much that we ordered copies of the Updated and Revised 50th Anniversary edition which have just arrived today!! In honor of this momentous occasion, here is yet another delightful (and pointedly meat-free!*) recipe from Peg Bracken’s classic cook book!
You will need:
4 cups rice, cooked
2 tablespoons minced onion
1 tablespoon Worcestershire sauce
2 tablespoons salt
1 pound grated sharp Cheddar cheese
small pinch each of thyme and marjoram
1 package chopped, cooked frozen spinach
1 cup milk
4 tablespoons melted butter
She beats the eggs till they’re light. Then she adds the milk and all the seasonings. Finally, she folds in the cheese, spinach, and rice, and pours the whole works into a greased casserole. After she pours the melted butter over it, she sets it in a 375 degree oven to bake for 35 minutes and she takes off her apron.
And, hopefully, she enjoys a refreshing martini while she waits for it to bake to perfection!
*Omit the Worcestershire sauce if you want to be 100% meat free with this since there are anchovies in it.