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.
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.