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Jed's Spinach Casserole




Source of Recipe


Cook Cheap


List of Ingredients




4 10-ounce packages frozen chopped spinach
1 8-ounce carton sour cream or reduced
fat substitute
1 10 1/2-ounce can cream of chicken
or mushroom soup (reduced fat)
Nutmeg and lemon juice (optional)
1 6-ounce can sliced water chestnuts
1 1 5/8-ounce can fried onion rings

Recipe



Cook the frozen spinach and drain well.
Combine the sour cream, soup, nutmeg, and
lemon juice in a medium bowl. Add the mix-
ture to the spinach. Cut the water chest-
nut slices in half and add them to the
spinach mixture. Spread half of the mix-
ture into a greased 2-quart casserole.
Crumble half of the onion rings and
sprinkle them over the layer. Cover with
the remaining spinach. Bake uncovered at
350 degrees until hot and bubbly, about
20 to 30 minutes. Top with the remaining
onions and bake about 5 more minutes. Do
not let the onions get too brown.
Yields 8 to 10 servings.
Variations: Sometimes I add a can of
artichoke hearts, drained and quartered,
or 1 cup of cooked rice. More sour cream
may be needed with these additions. This
freezes well. Do not put the onion rings
on top before freezing. Remove the
casserole from the freezer the day before
serving and thaw it in the refrigerator.