Total Time
40mins
Prep 15 mins
Cook 25 mins

I found this recipe in our local grocery store's (Hannaford) sale circular. I plan on making this as one of my side dishes on Easter Sunday so posting on Zaar for safe keeping. The only changes I will make with the recipe is in place of the canned spinach, I will be using 2 10 oz. boxes of frozen chopped spinach that I will defrost and squeeze dry. I will probably also double the recipe because we are all spinach lovers here.

Ingredients Nutrition

  • 2 (13 1/2 ounce) cans spinach leaves, drained and chopped
  • 2 eggs, beaten
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 12 cup sour cream
  • 12 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 1 (6 ounce) can French-fried onions

Directions

  1. Preheat oven to 350 degrees.
  2. Grease or butter a one quart casserole dish.
  3. In a medium bowl combine spinach, eggs, soup, sour cream, milk and 3/4 cup cheddar cheese; mix well.
  4. Spoon into casserole dish and top with remaining 1/4 cup cheese.
  5. Bake 20 minutes or until lightly browned.
  6. Remove from oven and top with French Fried Onions.
  7. Bake an additional 5 minutes and serve.