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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An easy recipe from Jean Jenkins of the Chester, NH Historical Society published in New England Church Suppers cookbook by Yankee Magazine. Publication date not known. Ingredients:
3 10 ounce pkg. frozen, chopped spinach, thawed and drained |
1/2 to 1 pkg dry onion soup mix |
1 cup sour cream |
bread crumbs |
butter |
1/4 c grated parmesan cheese |
Directions:
1. Preheat oven to 350
2. Butter (or spray) shallow casserole dish
3. Combine spinach, soup mix and sour cream
4. Spoon into prepared dish
5. Cover lightly with bread crumbs, dot with butter, sprinkle evenly with cheese
6. Bake for about 35 minutes. Serve piping hot.
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