ntil lightly brown.
Cook frozen creamed spinach according to package while the
ooked, add the frozen creamed spinach (I microwave the spinach first for a couple
To thaw out the creamed spinach; place the spinach on a small plate
Melt butter in medium saucepan over medium heat.
Add onions; cook and stir for 5 minutes, or until tender.
Add creamed spinach and half-and-half; cook and stir 5 minutes, or until hot.
Stir in cheese and (if desired) the dry sherry.
Cook 2 minutes, or until cheese is melted.
Serve with breadsticks or French bread slices, if desired.
NOTE: Dip may be held in a small slow cooker over low heat for several hours.
Preheat oven to 350\u00b0.
Place pie crust in pie dish to line bottom and sides of pie dish.
Cook frozen creamed spinach following package directions; pour into bowl.
Whisk together the eggs.
Add eggs to spinach mixture, then add Swiss cheese.
Mix well with spoon.
Pour into pie crust.
Bake 1 hour at 350\u00b0. Serve as a side dish or with a Greek salad for lunch.
ccasionally.
Stir in the creamed spinach, salt, cayenne, and pepper and
nother use.) Fill bread with spinach dip just before serving; cover with
Preheat oven to 350\u00b0F. Grease 3 mini muffin pans. Prepare creamed spinach according to package directions. Let cool then stir in Parmesan and scallion.
Cut each biscuit in half. Press into muffin wells, leaving an indentation in the center. Fill with spinach mixture then top with shredded cheese and diced tomato. Bake for 16-18 mins, or until light golden brown. Serve warm.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
Combine pasta, creamed spinach, mozzarella cheese, and mushrooms.
Transfer mixture into a greased 2 quart baking dish.
Top with tomato slices and parmesan cheese.
Bake at 350 degrees for 20-25 minutes.
Cook shells according to package.
Drain.
Cook creamed spinach (follow package directions.)
Empty spinach pouches into large bowl and cool.
Stir in Ricotta cheese, Mozzarella, salt and pepper.
Stuff each shell with tablespoon of cheese mixture.
In skillet, cook ground beef.
Stir in jar of spaghetti sauce.
Put stuffed shells in casserole and pour sauce over.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Cook shells according to package.
Drain.
Cook creamed spinach (follow package directions).
Empty spinach pouches into large bowl and cool.
Stir in Ricotta cheese, Mozzarella, salt and pepper.
Stuff each shell with tablespoon of cheese mixture.
Put shells in casserole dish and pour sauce over.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Combine all ingredients; stir to mix well.
Cover; chill. Makes 3 cups.
To make Swiss Spinach Dip, add 1 1/2 cups shredded Swiss cheese.
packages of well drained frozen chopped spinach to the cream sauce
Prepare creamed spinach as label directs.
Prepare
Preheat oven to 350\u00b0.
Mix creamed spinach with milk in bowl. Spoon half the creamed spinach mixture into shallow 2 1/2-quart casserole.
Top with half the tortellini and chopped tomatoes. Repeat layers with remaining creamed spinach, tortellini and tomatoes. Sprinkle with basil and Parmesan cheese.
Bake, covered with foil, for 40 minutes.
Yields 6 servings.
Preheat a gas or charcoal grill to 350\u00b0F.
In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil.
Put on the grill over indirect heat (350\u00b0 F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even.
Carefully remove from the grill and serve with the chips.
*The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.
Place fish in the bottom of a 7 X 11 inch casserole dish.
Pour wine over the fish.
Cover fish with the onion slices, then tomato slices.
Combine chopped spinach and creamed spinach and spoon over the tomatoes.
Sprinkle Parmesan cheese on top.
Cover with plastic wrap and microwave on high for approximately 10 minutes or until fish is opaque in the middle, OR bake, uncovered, in a preheated 350 degree F. oven for 30 minutes, until fish is opaque and flakes easily with a fork.
Boil frozen, chopped spinach and drain water.
Squeeze excess water out of spinach after cooled.
Combine leek soup mix, sour cream, mayonnaise and green onion tops.
Add cooled spinach to mixture and refrigerate.
Cut top of round loaf of bread and hollow out, making a bread bowl.
Cut up pieces of bread for dipping.
When ready to serve, place dip mixture in bread bowl and serve.
In a small microwave-safe mixing bowl, beat cream cheese and garlic powder until smooth. Stir in spinach and Swiss cheese. Cover and microwave on High for 5 to 8 minutes or until cheese is melted, stirring occasionally.