|
|
| Recipe Name |
Potato-Spinach Swirl Casserole |
| Category |
Vegetables |
| Servings |
6 |
| Total Time |
35 min |
| Origin |
|
| Ingredients |
1 cup hot water
1 can (18 oz) ready to serve creamy mushroom soup
2 tbsp butter
1/2 box (7.2 oz) homestyle creamy butter mashed potatoes (1 pouch potatoes
1/2 cup sour cream
1 pkg (9 oz) frozen spinach, made as directed on package and very well drai
1 1/3 cup cheddar french-fried onions
|
| Instructions |
Heat oven to 350. Heat hot water, 1/2 cup soup, and butter to a rapid boil in 2 quart saucepan. Remove from heat.
Stir in 1 pouch potato and seasoning and sour cream until moisten. Let stand for 1 minute or until liquid is absorbed. Whip with fork until smooth
Stir together spinach, remaining soup, and half of onions. Alternately, spoon heaping potato mixture and spinach mixture into 1 1/2 quart ungreased casserole dish.
Run knife through spinach and potatoes to swirl slightlyu.
Bake for 20 to 25 minutes or until hot and bubbly.
Top with remaining onions. Bake 5 minutes longer or until golden brown.
|
|