Crunchy Spinach Casserole

Name: Crunchy Spinach Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 1/2 cup butter, divided; 2 celery ribs, finely chopped; 1 small onion, finely chopped; 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 2 cups cubed bread (1/2 inch)

Our holidays would not be the same without this family tradition. My mother made it every Thanksgiving when I was growing up; now I make it every Christmas and Thanksgiving, and my children and grandchildren absolutely love it! We triple the recipe because the kids can't get enough. —Sharon Scaletta, Johnstown, Pennsylvania

Ingredients

1/2 cup butter, divided
2 celery ribs, finely chopped
1 small onion, finely chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups cubed bread (1/2 inch)

Directions

Preheat oven to 350°. In a large skillet, heat 1/4 cup butter over medium heat. Add celery and onion; cook and stir 4-5 minutes or until tender. Stir in spinach and soup.
Transfer to a 1-1/2-qt. round baking dish. In a small saucepan, melt remaining butter over medium heat. Stir in bread cubes. Sprinkle over top. Bake 35-40 minutes or until bubbly and bread cubes are golden brown.

Originally published as Beatrice's Spinach Casserloe in Taste of Home Christmas Annual 2017