Spinach Casserole

To the best of my knowledge, I wasn’t a very picky eater when I was a kid.  I’m not terribly picky today either.  I happen to love spinach in whatever form it comes in: canned, frozen, fresh, especially spanikopita…

This sounds like a very tasty dish, and would be nice for Thanksgiving dinner or Christmas, for that matter.

Spinach Casserole

10 oz. packages frozen chopped spinach

8 oz. sour cream

1 envelope Lipton’s onion soup

Pepperidge Farm stuffing (use as crumbs)

Cook spinach and drain well. (Spinach should be undercooked). Mix spinach with sour cream and onion soup and pour in buttered casserole. Top with crumbs. Bake at 350 degrees for about 20 minutes. Serves 6.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s