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Potato Florentine Egg Casserole

Ingredients:

1 box dried au gratin potatoes
1 box chopped spinach, drained
12 eggs
6 Tablespoons milk
2 teaspoons Worcestershire sauce
2 teaspoons sugar
1/2 teaspoon garlic powder


Preparation:

Grease a 9 x 13" baking dish. Place dried potatoes in boiling water to soften. (Set aside the cheese that comes with the potatoes).

While potatoes soften, whisk all other ingredients together and pour into the baking dish. When the potatoes have softened (about 15 minutes), drain and mix in the cheese packet.

Spread potatoes evenly over the egg mixture in the baking dish. Either cover and refrigerate overnight to bake in the morning or bake immediately at 350 degrees for 45 minutes or until set.

If left overnight in the refrigerator, let the casserole sit out for 15 minutes before baking.

Serves 8













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