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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Looking for something different? Try Sweet Potato Lasagna! Ingredients:
1 (10 ounce) can cream of celery soup |
1/2 cup sour cream |
1/4 cup onion, thinly sliced |
2 (10 ounce) packages frozen spinach, thawed and squeezed dry |
1/4 teaspoon nutmeg |
2 1/2 lbs sweet potatoes, peeled and thinly sliced |
1 1/2 cups monterey jack cheese |
Directions:
1. Heat oven to 350°F.
2. Coat a 2-qt baking dish with nonstick cooking spray.
3. In a large bowl, mix soup, sour cream and onion. In a medium bowl mix spinach, nutmeg and 3/4 cup of the soup mixture. Add the sweet potatoes to the remaining soup mixture.
4. Layer 1/2 of the potatoes over the bottom of the baking dish. Sprinkle with 1/3 of the cheese and top with all of the spinach mixture, then 1/2 of the remaining cheese, and all the remaining potatoes. Cover the dish tightly with foil.
5. Bake for 1 hour and 20 minutes or until potatoes are tender when pierced.
6. Uncover and sprinkle with remaining cheese and bake for an additional 5 minutes to melt the cheese.
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