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