 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
Ingredients:
3 tablespoon(s) butter |
1 can(s) cream of celery soup |
1 quart(s) fresh mushrooms |
2 (10oz.) package(s) frozen chopped spinach |
1/8 teaspoon(s) garlic powder |
paprika |
1 cup(s) sour cream |
1 cup(s) velveeta |
Directions:
1. Cook spinach and squeeze excess liquid out. Set aside. Slice and saute mushrooms in butter for 5 minutes. Reserve a few for the top. Add soup, sour cream, & garlic powder to remaining mushrooms and mix well. Add spinach to mushroom mix and place in 1 1/2 quart dish. Top with shredded Velveeta and paprika. Bake at 350 for 20-25 minutes until edges are bubbly. Let stand 10 minutes before serving.
|
|