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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a recipe from The Stone House, a Bed and Breakfast in Chester, Ill. (By the way, Chester is the home of Pop-Eye the Sailor, so you'd better eat your spinach!) Ingredients:
3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
1 (3 ounce) package softened cream cheese |
4 ounces sour cream |
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup |
parmesan cheese |
Directions:
1. Mix together spinach, cream cheese, sour cream and soup.
2. Pour mixture into and oven-proof casserole.
3. Sprinkle liberally with parmesan cheese (or you could substitute buttered bread crumbs).
4. Bake 350 F for 30-45 minutes.
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