Scalloped Spinach
From pat2me 17 years ago
- 35 minutes to make
- Serves 6
An easy recipe from Jean Jenkins of the Chester, NH Historical Society published in New England Church Suppers cookbook by Yankee Magazine. Publication date not known.
Ingredients
- 3 10 ounce pkg. frozen, chopped spinach, thawed and drained shopping list
- 1/2 to 1 pkg dry onion soup mix shopping list
- 1 Cup sour cream shopping list
- bread crumbs shopping list
- butter shopping list
- 1/4 C grated parmesan cheese shopping list
How to make it
- Preheat oven to 350
- Butter (or spray) shallow casserole dish
- Combine spinach, soup mix and sour cream
- Spoon into prepared dish
- Cover lightly with bread crumbs, dot with butter, sprinkle evenly with cheese
- Bake for about 35 minutes. Serve piping hot.
People Who Like This Dish 5
- JABNJENN Nowhere, Us
- trigger MA
- yomomma Danvers, MA
- modmom50 Lawrence, KS
- clbacon Birmingham, AL
- pat2me Nashua, NH
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Pat thank you for posting this spinach recipe.
I love one dish meals. The left overs could be made into a nice pita bread pocket with a slice of tomato.
High Five
Michael
trigger
in loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "