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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Here's an oldie but goodie to complement a fall meal. My kids will actually eat this! Ingredients:
1 (8oz.) pkg corn muffin mix |
2 eggs |
1 cup sour cream |
1 (10 oz. ) can french onion soup |
1 (10 oz.) pkg frozen chopped spinach, thawed and drained |
1/4 cup margarine melted |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350.
2. Lightly grease a 2 quart casserole dish.
3. In mixing bowl, combine corn muffin mix, eggs, sour cream, soup, spinach and margarine.
4. Stir until blended.
5. Pour into prepared casserole dish.
6. Bake 20 minutes.
7. Sprinkle with shredded cheese and bake an additonal 5 minutes.
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