Prep 15 mins
Cook 30 mins
This is a favorite side dish in my family. We almost always serve it during Thansgiving and Christmas dinner.
- 2 packages frozen chopped spinach
- 1 cup sour cream
- 1⁄2 package Lipton Onion Soup Mix
- 1 1⁄2 cups Pepperidge Farm Herb Stuffing
- 1⁄4-1⁄2 cup cup butter, melted
- Preheat oven to 350 degree F.
- In a small saucepan, cook spinach long enough to separate; drain.
- Mix sour cream with onion soup mix.
- Add to the spinach; mix well.
- Put the spinach mixture into a 1-quart casserole dish.
- Mix stuffing with melted butter.
- Sprinkle on top of spinach mixture.
- Bake for 30 minutes.
We are spinach lovers, so this recipe was just made for us! The combination of flavors was delicious, but didn't overpower the spinach, rather complemented it. This one is going into the permanent cookbook, Caryn, thanks for sharing! :o)
This is the same recipe that my friend gave me from his grandmother. She called it Spinach Casserole and the ingredients are the same but the portions are a little different. However, this is the best spinach casserole I have ever eaten. Everyone asks me for the recipe and even those who swear they don't like spinach love it. I made it for Thanksgiving and the leftovers were fought over. Thanks for posting.
Caryn, this wasn't BAD, but it was certainly still spinach. I thought the taste would be blended in the sour cream and onion, but it was still spinach. I really enjoy fresh spinach, but I guess the only way I like cooked spinach is with chicken breast and cream of chicken soup. Nevertheless, I am glad I tried it. It was a nice change.