Prep 5 mins
Cook 15 mins
This is a tasty variation of an old favorite. It's quick and easy for those nights when you just don't feel like making a roux from scratch. Tasty, too!
- 2 (10 ounce) packages frozen chopped spinach
- 1 can cream of mushroom soup
- 1⁄4 cup grated parmesan cheese
- Cook spinach and drain thoroughly.
- Return spinach to pan and stir in undiluted soup.
- Stir the mixture under very low heat for several minutes.
- Stir in your grated cheese and serve.