I just saw this recipe in my email from Betty Crocker, and it sounds so good I just wanted to share. I don’t know about you but I plan on making it for Thanksgiving. I hope you enjoy it too.
Potato-Spinach Swirl Casserole
Add a new swirl to serving side dishes, and discover a tasty way to sneak in a green veggie.
1 cup hot water
1 can (18 ounces) Progresso® creamy mushroom soup
2 tablespoons margarine or butter
1/2 package (7.2-ounce size) Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 package (9 ounces) Green Giant® frozen spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French fried onions
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Heat oven to 350°F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. -
Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly. -
Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.