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Spinach Casserole*

1 10-oz package frozen chopped spinach
8 oz cream cheese, softened
1 10-oz can cream of mushroom soup
1 8-oz can sliced water chestnuts, drained
1 3-oz can French-fried onions

Preheat the oven to 350 degrees. Drain the spinach, squeeze dry and set aside. Combine the cream cheese and soup in a saucepan over a low flame and cook until blended, stirring constantly.

Combine the soup mixture, spinach, water chestnuts and 2/3 of the French-fried onions in a bowl and mix well. Pour into a greased 1-quart casserole and sprinkle with the remaining onions. Bake for 20 minutes.

Yield: 4-6 servings

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