Ingredients:
1 package (10-oz.) STOUFFER'S Welsh Rarebit
1 package (9-oz.) STOUFFER'S Creamed Spinach, prepared according to pkg. directions
1 (16-oz.) round bread loaf
2 tablespoons all-purpose flour
6 strips bacon, cooked, drained and crumbled
1 can (8-oz.) water chestnuts, drained and chopped
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
2 tablespoons shredded cheddar cheese
Directions:
PREHEAT oven to 400°F.
CUT top third off bread. Remove soft bread from inside, leaving a 1-inch shell. Cut top crust and soft bread into bite-size pieces. Place bread shell on baking sheet.
PREPARE Welsh rarebit according to package directions, thoroughly stirring in flour halfway through heating time.
COMBINE Welsh rarebit, creamed spinach, bacon, water chestnuts, mustard and pepper in medium bowl; place in bread shell. Sprinkle with cheese.
BAKE for 20 to 25 minutes or until cheese melts. Serve hot with bread pieces for dipping.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
25 minutes
Cooling Time: 0 minutes
Servings: 8
In this recipe:
