Corn And Spinach Souffle

1. 1

   Combine corn and spinach; set aside. In a saucepan over low heat, melt butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually add milk; cook, stirring constantly, until thickened. Cool. Combine eggs, pimientos and onion; fold into cooled butter mixture. Fold in corn and spinach.

2. 2

   Pour into a greased 8x4-in. loaf pan. Bake at 350u00b0 for 45-50 minutes or until done. Slice to serve.

* Per serving · 4 servings · Values may vary.

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