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Creamy Spinach Bake Recipe

Photo by: Taste of Home

66% would make again

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When my brother, sisters and I were growing up, Mom knew how to get us to eat our spinach. This casserole has a rich creamy sauce, french-fried onions and a cracker crumb topping. Who can resist? -Debra Falkiner, St. Charles, Missouri

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10 Servings
Prep: 20 min. Bake: 30 min.

Ingredients

2 packages (8 ounces each) cream cheese, softened
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
2 cans (2.8 ounces each) french-fried onions
2/3 cup crushed saltines (about 16 crackers)
1/4 cup butter, melted

Directions

In a large bowl, beat the cream cheese until smooth. Beat in soup. Stir in spinach and onions.
Transfer to a greased 2-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 218 calories, 18 g fat (10 g saturated fat), 38 mg cholesterol, 468 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g protein.

Creamy Spinach Bake published in Taste of Home April/May 2000, p35

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