I found this recipe in our local grocery store's (Hannaford) sale circular. I plan on making this as one of my side dishes on Easter Sunday so posting on Zaar for safe keeping. The only changes I will make with the recipe is in place of the canned spinach, I will be using 2 10 oz. boxes of frozen chopped spinach that I will defrost and squeeze dry. I will probably also double the recipe because we are all spinach lovers here.

Ingredients

4 serv.

(13 1/2 ounce) cans spinach leaves, drained and chopped↗2 cans
eggs, beaten↗2
(10 3/4 ounce) can cream of mushroom soup1 can
sour cream↗1⁄2 cup
milk↗1⁄2 cup
shredded cheddar cheese, divided↗1 cup
(6 ounce) can French-fried onions1 can

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Grease or butter a one quart casserole dish.
3
In a medium bowl combine spinach, eggs, soup, sour cream, milk and 3/4 cup cheddar cheese; mix well.
4
Spoon into casserole dish and top with remaining 1/4 cup cheese.
5
Bake 20 minutes or until lightly browned.
6
Remove from oven and top with French Fried Onions.
7
Bake an additional 5 minutes and serve.

Source: food.com

Original recipe ↗

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