Threadgill's Spinach Casserole |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
This recipe is from Threadgill's restaurant in Austin, Texas. It's the most delicious way to serve spinach! I've found it freezes very well after baking - I spoon 4 servings into quart-size freezer bags. Then when I want to serve, I let it defrost in the fridge for a day, spoon it into a microwave dish and reheat. It's just as good as the first time around. Ingredients:
5 (10 ounce) packages frozen chopped spinach |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 lb bacon |
salt and pepper |
3/4 cup butter, melted (1 and 1/2 sticks) |
1 1/2 cups onions, chopped |
2 (4 ounce) cans mushroom stems and pieces, drained |
1 lb swiss cheese, grated |
4 lemons, juice of |
Directions:
1. Preheat oven to 350.
2. Cook frozen spinach as package directs and drain well.
3. Fry the bacon very crisp, then remove from the pan and crumble. Drain most of the fat, reserving a tablespoon or so in the pan. Saute the onions until soft in this reserved bacon fat.
4. Mix all ingredients in a large bowl.
5. Put into a large casserole dish (9x13). Bake uncovered for 30 minutes at 350.
|
|