Creamy spinach casserole

We like creamy spinach, so this is a favorite and easy. Now I like fresh spinach sauteed with some fresh minced garlic. However, for years it had to be buried in sauce and this, as well as options mentioned were always a favorite.

I have provided two versions to show how easy it is to adapt. I personally prefer the sour cream, toasted almonds, and avocado oil. But the other ingredients are more traditional.

Creamy Spinach Casserole

Yield: 10 Servings

RECIPE INGREDIENTS

2 packages (8 ounces each) cream cheese, softened (use light cream cheese if desired.
1 pint of sour cream or 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted.
4 packages (10 ounces each) frozen chopped spinach, thawed and well drained (I squeeze the spinach in paper towels).
2 cans  french-fried onions (next to canned green beans in store) or if you get at Costco about 6 ounces.* Alternative toasted course ground almonds.
2/3 cup crushed saltines or Ritz crackers (about 16 crackers)
1/4 cup butter or margine, melted, or you could use an avocado or olive oil instead.

Method:

Beat the cream cheese until smooth. Add sour cream or soup and mix well. Stir in spinach and onions.
Spray a 2 to 3 quart baking dish with a non-stick spray and transfer spinach mixture.
Combine cracker crumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 325 degrees F for 35-40 minutes until heated through.

NoraLyn
Member: Society of Professional Journalists

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.