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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is the best spinach recipe I've ever tasted! It's cheesy and delicious. I use the leftovers-if there are any-to make small appetizer turnovers using phyllo dough. I'm often asked for the recipe. Ingredients:
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
2 cups (8 ounces) shredded monterey jack cheese |
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
1 cup (8 ounces) sour cream |
1/2 cup grated parmesan cheese |
Directions:
1. In a large bowl, combine all of the ingredients. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until edges are lightly browned and bubbly. Yield: 4-6 servings.
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