Preheat oven to 350\u00b0.
Cook spinach for 5 to 8 minutes or as directed on package. Drain and mix with cream cheese, 4 tablespoons butter, salt and pepper.
Pour into casserole.
Melt remaining butter. Toss with crumbs and sprinkle over casserole. Bake 20 to 30 minutes. Even spinach haters like this!
Serves 4.
In a microwave oven, cook spinach (without water) covered for about 6 to 8 minutes, until spinach is hot.
Remove from oven and drain well.
Mix together sour cream and salad dressing mix and then stir into the spinach.
Pour into greased casserole dish. Sprinkle Parmesan cheese and paprika on top.
Return to microwave for 3 to 4 minutes or may be baked in a regular oven for 25 to 30 minutes at 325\u00b0.
(I prefer the regular oven.)
Thaw spinach and squeeze out water. Soften cream cheese.
In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.
Preheat oven to 350\u00b0F.
Thaw the spinach and squeeze out as much juice as you can. This will keep your casserole from being watery.
Combine spinach, egg, salt, pepper, onion, cheese, and celery soup in a bowl.
Spoon into a greased (with cooking spray) 2 quart pyrex dish.
Top with bread crumbs.
Bake covered with aluminum foil 30 to 35 minutes.
Cook spinach as directed on package; drain.
Mix while hot with cream cheese, butter, salt and pepper.
Put in casserole dish and put bread crumbs and butter on top, if desired.
Bake in preheated oven for 20 to 30 minutes at 350\u00b0.
Cook and drain spinach.
Mix with sour cream and soup mix. Pour into greased casserole.
Sprinkle Pepperidge Farm stuffing mix on top.
Bake at 350\u00b0 for 30 to 45 minutes.
Cook spinach and drain thoroughly.
Mix with yogurt and soup mix.
Mix crumbs and Parmesan cheese and sprinkle on top.
Bake at 350\u00b0 for 25 to 30 minutes.
50\u00b0F.
Combine broth, spinach (don't bother chopping) and
br>In separate skillet, steam spinach.
When sausage is done
Thaw, drain and press the spinach until very dry. Set aside
ool slightly.
Cook the spinach in a little water until
br>Drop in still frozen spinach and cook until thawed.
forks.
Wash fresh spinach several times to thoroughly wash
Preheat oven to 375.
spray a 13/9\" pan with Pam.
put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper.
top with mushrooms.
whisk together olive oil, wine and savory herb envelope then pour over everything.
Lay a piece of foil over (not tight).
bake for 30 minutes.
top with cheese and bake for 5 minutes more.
Cook and drain spinach.
Melt butter and cream cheese, add soup mix and seasoning; fold into spinach.
Put in casserole dish and top with bread crumbs and Parmesan cheese.
Bake at 375\u00b0 for 30 minutes.
Freezes well.
Serves 10.
Quadruple recipe for 50 people.
Preheat oven to 350\u00b0.
Mix the first 7 ingredients together.
Separately mix the Spinach Mixture ingredients.
Spread the ingredients from the first mixture in the bottom of a greased casserole.
Spread the spinach mixture over them and bake at 350 degrees until firm, 45-60 minutes.
Cook and drain spinach.
Beat egg yolks, mash cream cheese and add both to hot (not boiling) soup.
Add spinach, beaten egg whites and Parmesan cheese to the above mixture.
Put in large casserole and top with French fried onions.
Bake in 350\u00b0 oven for 35 to 40 minutes.
No salt is needed in this recipe because of the use of concentrated soup.
However, if you must use more salt, do it sparingly.
Serves 8.
inute or until tender. Add spinach and corn. Cook and stir
Preheat oven to 350\u00b0F.
Cook spinach according to package instructions. Drain; add nutmeg.
Slice Zucchini.
Grate Parmesan and Swiss (amounts in recipe for grated cheese).
Combine zucchini, water, margarine, and seasoned salt in skillet. Cover; steam for 5 minutes.
Mix Parmesan and Swiss cheeses. In 8-inch casserole, layer spinach, zucchini, and cheese.
mixture. Bake for 20 minutes.
Chop onion; saute in 1 stick butter or margarine.
Drain spinach very well.
Drain artichokes; mix all ingredients and pour into medium size casserole.
Bake, covered, for 35 to 45 minutes at 350\u00b0.