Sort of like a souffle without the puffing bit.
From a box sold in East Moline, Illinois.
Spinach Mold (6 servings)
3 c. chopped, drained, cooked spinach
2/3 c. bread crumbs
1/2 c. minced onion
2 Tbsp. butter
1/8 tsp. pepper
1/2 tsp. salt
1/8 tsp. nutmeg
1/2 c. grated Swiss cheese
5 eggs
1 c. milk, scalded
Preheat oven to 325 deg.
Generously grease 1 qt. mold. Combine spinach and crumbs.
Cook onions in butter. Add seasonings and cheese. Beat eggs and add hot milk. Combine and mold and put in pan of hot water.
Bake 35 minutes or until knife comes out clean. Rest mold five minutes.