Recipe by appleydapply
This recipe is from Threadgill's restaurant in Austin, Texas. It's the most delicious way to serve spinach! I've found it freezes very well after baking - I spoon 4 servings into quart-size freezer bags. Then when I want to serve, I let it defrost in the fridge for a day, spoon it into a microwave dish and reheat. It's just as good as the first time around.
Top Review by breezermom
This was so rich it should be a main dish! Delicious, but it is so dense and rich that it should be considered a main dish. I think this would also be delicious as a dip with chips, served as an appetizer! Thanks for posting!
- 5 (10 ounce) packages frozen chopped spinach
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 lb bacon
- salt and pepper
- 3⁄4 cup butter, melted (1 and 1/2 sticks)
- 1 1⁄2 cups onions, chopped
- 2 (4 ounce) cans mushroom stems and pieces, drained
- 1 lb swiss cheese, grated
- 4 lemons, juice of
Directions See How It's Made
- Preheat oven to 350.
- Cook frozen spinach as package directs and drain well.
- Fry the bacon very crisp, then remove from the pan and crumble. Drain most of the fat, reserving a tablespoon or so in the pan. Saute the onions until soft in this reserved bacon fat.
- Mix all ingredients in a large bowl.
- Put into a large casserole dish (9x13). Bake uncovered for 30 minutes at 350.