Spinach Casserole

Submitted by Chef #480705

"This recipe came from my sister in law, in Louisiana. I've been making it for 27 years. People that detest spinach ... LOVE IT!!!"

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 2 (10 ounce) boxes bird's eye frozen chopped spinach
• 2 (10 ounce) cans cream of mushroom soup
• 1 (6 ounce) package krafts garlic cheese spread
• 4 stalks celery
• 1 medium onion
• 1⁄2 cup breadcrumbs
• 1 (4 ounce) package sliced almonds
• 2 tablespoons butter

directions

1. microwave the spinach according to pkg directions.
2. when cooled squeeze all the liquid out.
3. saute onions and celery in 2 tablespoons of butter.
4. note: I chop the onion and celery very fine.
5. put the 2 cans of mushroom soup into a microwaveable bowl.
6. cut the cheese into pieces and add to the soup and microwave until cheese melts (will take 3 minutes, I stop at 1 minute intervals and stir to mix).
7. in a large bowl mix all ingredients except bread crumbs and almonds.
8. when mixed together well.
9. pour into a 2 quart baking dish.
10. sprinkle bread crumbs over the top.
11. then place the almonds (yes, I said place, it makes for a nice presentation).
12. if you don't want to place them evenly just sprinkle over the top
13. bake in 325 degree oven until bubbly on sides
14. normally 30 - 40 minutes.
15. we also use this as a dip omiting the bread crumbs and almonds.