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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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When my brother, sisters and I were growing up, Mom knew how to get us to eat our spinach. This casserole has a rich creamy sauce, french-fried onions and a cracker crumb topping. Who can resist? -Debra Falkiner, St. Charles, Missouri Ingredients:
2 packages (8 ounces each) cream cheese, softened |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
4 packages (10 ounces each) frozen chopped spinach, thawed and well drained |
2 cans (2.8 ounces each) french-fried onions |
2/3 cup crushed saltines (about 16 crackers) |
1/4 cup butter, melted |
Directions:
1. In a large bowl, beat the cream cheese until smooth. Beat in soup. Stir in spinach and onions.
2. Transfer to a greased 2-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 10 servings.
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