Green Phunque

1. 1

   For White Sauce:

2. 2

   Cook ingredients together, then add a roux to thicken the sauce.

3. 3

   For Green Phunque:

4. 4

   Cook 2 lbs of chopped spinach in water for about 15 minutes. After spinach is cooked, drain it, and squeeze it to remove all remaining moisture. Add 1 pint of half and half to spinach, and mash with a potato masher until all the liquid is soaked up by the spinach.

5. 5

   Add 1 quart of white sauce to spinach and cream ; mash spinach and white sauce together.

6. 6

   Lace a skillet with butter, and saute 4 cups of chopped onions. When onions get soft, add 4 cups of chopped mushrooms, cook for 2 more minutes.

7. 7

   Add cooked mushrooms and onions to spinach mixture.

8. 8

   In a separate skillet, scramble 12 eggs. Then add 2 cups of pre-cooked bacon (minced) to the scrambled eggs.

9. 9

   Add cooked eggs and bacon into spinach mixture, mix and vigorously mash everything together.

10. 10

    Put the entire mixture into a baking dish, and cover it with shredded white cheddar cheese. Place in a 450 degree oven for about 2 minutes (until cheese melts and turns golden brown) Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.