Potato-Spinach Swirl Casserole

Submitted by Recipezaar BCP

"Add a new swirl to serving side dishes, and discover a tasty way to sneak in a green veggie. Do-Ahead Tip: You can make this casserole up to 24 hours before baking. Prepare it through step 2, then cover and refrigerate. When ready to bake, add 15 minutes to the first bake time in step 3. Healthy Twist: Use reduced-fat sour cream for a slimmer version. Of course you know the taste will be slightly different."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 6

ingredients

• 1 cup hot water
• 1 (18 ounce) can Progresso Vegetable Classics creamy mushroom soup
• 2 tablespoons margarine or 2 tablespoons butter
• 0.5 (7 1/4 ounce) package Betty Crocker homestyle creamy butter mashed potatoes (1 pouch Potatoes and Seasoning)
• 1⁄2 cup sour cream
• 1 (9 ounce) box Green Giant frozen spinach, made as directed on package and very well drained
• 1 1⁄3 cups cheddar french-fried onions or 1 1/3 cups original French-fried onions

directions

1. Heat oven to 350°F Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
2. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
3. Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.