Baked Eggs Florentine

• 10 3/4 ounces soup, cream of celery condensed
• 1/2 cup water chestnuts chopped
• 2 teaspoons parmesan, parmigiano-reggiano cheese, grated grated
• 20 ounces spinach, frozen chopped, thawed, well drained
• 1/2 cup carrots shredded
• 1/4 cup yogurt, low-fat
• 18 teaspoon black pepper
• 4 large eggs

1. In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 18 teaspoon pepper.
2. Stir in spinach.
3. Divide spinach mixture among 4 individ casseroles.
4. Use a spoon to make an indentation in the center of the spinach mixture.
5. (or, spread the spinach mixture in a 10x6x2" baking dish.
6. Make 4 indentations in the mixture.)
7. Break 1 egg into each indentation.
8. Bake, covered, in a 350F oven about 45 minutes or until whites are set and yolks are beginning to set.
9. Sprinkle with additional pepper, if desired.

soup, water chestnuts, parmesan, spinach, carrots, yogurt, black pepper, eggs

Taken from recipeland.com/recipe/v/baked-eggs-florentine-3884 (may not work)