Herbed Spinach Bake – 1966

So, normally I’d try not to do similar recipes close to each other. There’s a vast world of old recipes out there after all and it doesn’t do to just try the same things over and over again. Still, a few weeks ago I found myself waffling between two spinach casseroles, knowing I could only make one despite being curious about both.

Well, here’s the second of the two. The results on this one left me… well, slightly less enthusiastic.


  • 1 10oz pkg. frozen chopped spinach
  • 1 c. cooked rice
  • 2 eggs, slightly beaten
  • 2 T. butter
  • 1/3 c milk
  • 2 T. chopped onion
  • 1/2 tsp Worcestershire sauce
  • 1 tsp. salt
  • 1/4 tsp thyme

:Ingredient Note: Make sure that your cooked rice is the texture you want- there’s not really enough liquid for this to fix hard grains of rice.

The first step on this one is to set our oven to 350 ° F.

Then we turn to the spinach…

Or, we would if the recipe hadn’t added in another, additional step, in the ingredients. I hate it when recipes do that. Just, it’s a pet-peeve, okay?

So, I had to start off by cooking the rice, which really added an additional 20 minutes onto the recipe. A pain, but whatever. While that was happening I went ahead and did the rest of the prep- all the other steps they added into the ingredients list- chopping the onion, beating the eggs, etc.

Now, finally we can get to the spinach, which the recipe says to cook and drain well. And, um… I learned my lesson on the last spinach casserole. No need for overcooked, mushy spinach. So, instead I pulled the now defrosted spinach from the fridge, where I’d put it the night before. No nuking these greens. I still drained it, but the results look a lot better this time around.

Finally, with all of our ingredients good to go and our oven warming, all the ingredients except for the spinach gets combined. And yay, a wonderful slippery mess.

That’s what happens with two eggs and a 1/3 cup of milk, though. Now, that all that’s mixed, we can combine this with the spinach.

It goes in the oven to finish for 20 – 25 minutes.

Unfortunately, 20 minutes in and the knife certainly didn’t come out clean, like the directions said. The top looked kind of gooey too. I wasn’t sure how long it would take, but decided to just keep cooking until it came out clean.

Well, after an additional 10 minutes, I called it. I’m wondering if ‘clean’ means something different than I’m thinking. Because to me, clean means not having a bunch of liquid on it and that certainly wasn’t ever the case while baking this sucker.

The Verdict:

Overall, it didn’t look bad at all. Rather pretty actually, and it had a nice herby scent. Still, I wasn’t prepared for the squeaky/squelchy sensation that came when I cut into this thing. Certainly not the most encouraging thing to run into when cutting into a casserole. That largely came from the eggs I think. It kind of felt like someone wanted an omelet but didn’t have enough eggs. This did improve a bit as it cooled, at least.

Taste-wise, the onion and the thyme stand out a lot, kind of burying the flavor of the spinach. A little disappointing, since this is, after all, a spinach bake. It would probably be a good way to get someone who dislikes spinach to eat some greens at least. Then again, I can probably blame the strength of the onion on myself, since I think I may have added a bit too much. Still, I don’t think that would have helped all that much, regarding the flavor of the spinach.

Appearance – 4
Aroma – 4
Texture – 3
Taste – 3

Overall 3.5 – I think it would work okay as a side, especially if you like the flavor of herbs and rice, but the texture can be a little off-putting if your not expecting it. Not bad enough that the dish went to waste, but finishing it off certainly wasn’t a quick thing.

Herbed Spinach Bake

  • Servings: 6-8
  • Difficulty: medium
  • Rating: ★★★ 1/2
  • Print
from Favorite Recipes of America- Vegetables Edition, 1966, by Marilyn J. Mouchka
White Bear Lake, Minn.


1 10oz pkg. frozen chopped spinach
1 c. cooked rice
2 eggs, slightly beaten
2 T. butter
1/3 c milk
2 T. chopped onion
1/2 tsp Worcestershire sauce
1 tsp. salt
1/4 tsp thyme


Preheat oven to 350° Fahrenheit.

Cook the spinach according to package directions and drain well.

Combine the remaining ingredients and then add the mixture to the spinach. Pour into a baking dish.

Bake for 20 – 25 minutes or until a knife, inserted between the center and the edge, comes away clean.

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