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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I revamped a recipe I found to go with 16oz frozen spinach, less salt, change in cream of soup, and that I didn't own croutons. Ingredients:
1 (16 ounce) bag frozen spinach |
1 medium egg (can use large) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 small onion, finely chopped |
1 1/2 cups cheddar cheese, shredded |
1 (10 1/2 ounce) can condensed cream of celery soup |
1/4 cup seasoned bread crumbs (4c brand) |
Directions:
1. Preheat oven to 350°F.
2. Thaw the spinach and squeeze out as much juice as you can. This will keep your casserole from being watery.
3. Combine spinach, egg, salt, pepper, onion, cheese, and celery soup in a bowl.
4. Spoon into a greased (with cooking spray) 2 quart pyrex dish.
5. Top with bread crumbs.
6. Bake covered with aluminum foil 30 to 35 minutes.
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