Super Spinach Casserole with Bleu Cheese
From sparow64 16 years agoIngredients
- 4 boxes chopped spinach, defrosted and drained shopping list
- 2 t margarine shopping list
- drizzle olive oil shopping list
- 3/4 white onion, chopped shopping list
- 2 T chopped garlic shopping list
- 1-2 T worcestershire sauce shopping list
- 1 small can sliced mushrooms, drained shopping list
- 8 oz can artichoke hearts, drained and chopped shopping list
- 1/8 t capers shopping list
- dash red pepper flakes (adjust to your liking) shopping list
- 3/4 of a 16 oz container sour cream shopping list
- 1 can cream of mushroom soup shopping list
- 8 oz cream cheese shopping list
- 2 c bag of mozzerella, divided into 1.5 c and .5 c shopping list
- 1/2 c parmesan shopping list
- garlic pepper shopping list
- seasoned salt shopping list
- cayenne pepper shopping list
- 4 oz crumbled bleu cheese shopping list
- Perpperidge Farm seasoned stuffing mix shopping list
- 1/3 c chopped fresh tomatoes shopping list
How to make it
- Preheat oven to 350
- Defrost spinach in microwave and drain all liquid
- While spinach is defrosting, add margarine and EVOO to large skillet
- When hot, add onion, garlic and worchestershire
- Cook until onion is translucent
- Add mushrooms, capers and chopped artichoke hearts
- When spinach is thawed and drained, add to pan
- Add Garlic Pepper, red pepper flakes, seasoned salt (very little salt needed)
- Meanwhile, in large bowl, cream together the sour cream, cream cheese and mushroom soup
- Sitr in 1.5 c mozzerella and parmesan
- Stir in spinach mixture
- Stir in bleu cheese and dash or two of cayenne pepper
- Transfer to buttered casserole dish
- Top with remaining mozzerella cheese and stuffing mix
- Bake until bubbly
- Top with chopped fresh tomatoes
The Rating
Reviewed by 1 people-
wow sparrow delicous high5 post and above thanks
momo_55grandma in Mountianview loved it
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