Cheesy Creamed Spinach Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe in our local grocery store's (Hannaford) sale circular. I plan on making this as one of my side dishes on Easter Sunday so posting on Zaar for safe keeping. The only changes I will make with the recipe is in place of the canned spinach, I will be using 2 10 oz. boxes of frozen chopped spinach that I will defrost and squeeze dry. I will probably also double the recipe because we are all spinach lovers here. Ingredients:
2 (13 1/2 ounce) cans spinach leaves, drained and chopped |
2 eggs, beaten |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup sour cream |
1/2 cup milk |
1 cup shredded cheddar cheese, divided |
1 (6 ounce) can french-fried onions |
Directions:
1. Preheat oven to 350 degrees.
2. Grease or butter a one quart casserole dish.
3. In a medium bowl combine spinach, eggs, soup, sour cream, milk and 3/4 cup cheddar cheese; mix well.
4. Spoon into casserole dish and top with remaining 1/4 cup cheese.
5. Bake 20 minutes or until lightly browned.
6. Remove from oven and top with French Fried Onions.
7. Bake an additional 5 minutes and serve.
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