Total Time
55mins
Prep 25 mins
Cook 30 mins

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

Ingredients Nutrition

  • 2 (10 ounce) boxesbird's eye frozen chopped spinach
  • 2 (10 ounce) cans cream of mushroom soup
  • 1 (6 ounce) packagekrafts garlic cheese spread
  • 4 stalks celery
  • 1 medium onion
  • 12 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.

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