Served as main course. Vegetarian dish.

10 3/4 oz Can condensed Cream of Celery

1/2 cup Chopped Water Chestnuts

2 teaspoon Grated Parmesan Cheese

20 oz Pkg frozen chopped Spinach

1/2 cup Shredded Carrot

1/4 cup Plain lo-fat Yogurt

1/8 teaspoon Pepper

4 Eggs

In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper. Stir in spinach. Divide spinach mixture among 4 individual casseroles. Use a spoon to make an indentation in the center of the spinach mixture. Break 1 egg into each indentation. Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired.

Serves: 4

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