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Thursday, April 12, 2018

Creamed Spinach Bake

I love, love, love this recipe and hope you will too! I've combined 2 recipes that I have used for 40 yrs and like this version best. Everyone asks me for the recipe! Sorry there is no picture. Next time I make it I'll try to remember to do that. Enjoy!

  • 3 - 10 oz. packages frozen spinach (thawed and drained) To maker it easier, you can use canned spinach, but I think it's much better with the frozen spinach.

  • 8 oz cream cheese (softened)

  • 8 oz sour cream

  • 1 can cream of mushroom soup

  • ½ packet/envelope Lipton Onion Soup (dry-comes in a box)

  • 6 oz can Durkee French Fried onions, divided in half

  • 8-10 oz Slivered or sliced almonds

  1. Preheat oven to 350.
  2. Thaw and drain spinach (drain the spinach really well- squeeze out any extra liquid by draining spinach in a colander and pressing out as much liquid as possible.)
  3. Mix together spinach, cream cheese, sour cream, mushroom soup, Lipton Onion Soup, ½ the almonds and ½ of the French's onions.
  4. Pour into greased casserole dish.
  5. Add remaining French onions and almonds to top.
  6. Bake for 20-25 minutes, or until heated through (make sure not to let onions brown too much.)

1 comment:

  1. This sounds heavenly, MaryJane. I wish there was a way to share it to my Pinterest board of Veggies and Side Dishes.