The Solution to Canned Spinach

My family loves this. It started out in Peg Bracken's "I Hate To Cook Book", but I didn't have any fresh onions one day, and I had everything else. It's easy and fast. Double or treble to serve however many you need to feed. It's always a success at holiday dinners. Leftovers reheat nicely if there's any left.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (14 ounce) can spinach
• 1⁄2-3⁄4 cup sour cream
• 1⁄2 cup  French-fried onions

Directions

1. Mix well drained spinach (really squeeze liquid out) and sour cream.
2. Bake about 30 minutes at 325F or with roast anything at the temperature your oven is on or microwave until hot.
3. Top with fried onions to serve.