Prep 25 mins
Cook 30 mins
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.
- 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
- 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.
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!
My friend and I had this for dinner last night along with Recipe #219379. I halved the recipe and used low sodium CO Mushroom soup. I froze the leftovers in individual servings to have later on. The casserole was delicious and it is one that I plan to make again sometime. Thank you for sharing your recipe with us Appleydapply! Made for Zaar Stars 2/09. Linda
This was a very nice recipe, indeed. I used maple flavored bacon and havarti in place of the swiss, both of which worked well. I also threw in some garlic (OK, a lot of garlic) as that's how we like it! THANKS!!! Made ofr Bevy Tag.