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Green Vegetable Casserole

Servings: 6


1 pound fresh spinach, chopped
1 cup chopped iceberg lettuce
1 cup chopped green onions
1/2 cup chopped fresh parsley
1 cup (4 ounces) diced Wisconsin Monterey jack cheese
4 eggs, beaten
1/4 cup butter, melted
Plain yogurt

Cooking Directions:

Mix together spinach, lettuce, onions, parsley, and cheese. Add eggs and mix well.

Coat 2 quart casserole or baking dish with melted butter. Add vegetable mixture and bake at 325°F for 1 hour or until top is brown and crisp. Serve hot topped with one tablespoon of yogurt.

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