Spinach Casserole

Name: Spinach Casserole
Ingredients: 2 (10 ounce) boxesbird's eye frozen chopped spinach; 2 (10 ounce) cans cream of mushroom soup; 1 (6 ounce) packagekrafts garlic cheese spread; 4 stalks celery; 1 medium onion; 12 cup breadcrumbs; 1 (4 ounce) package sliced almonds; 2 tablespoons butter

8 ingredients

15 steps

Ingredients

2 (10 ounce) boxesbird's eye frozen chopped spinach
2 (10 ounce) cans cream of mushroom soup
1 (6 ounce) packagekrafts garlic cheese spread
4 stalks celery
1 medium onion
12 cup breadcrumbs
1 (4 ounce) package sliced almonds
2 tablespoons butter

Directions

1

microwave the spinach according to pkg directions.
2

when cooled squeeze all the liquid out.
3

saute onions and celery in 2 tablespoons of butter.
4

note: I chop the onion and celery very fine.
5

put the 2 cans of mushroom soup into a microwaveable bowl.
6

cut the cheese into pieces and add to the soup and microwave until cheese melts (will take 3 minutes, I stop at 1 minute intervals and stir to mix).
7

in a large bowl mix all ingredients except bread crumbs and almonds.
8

when mixed together well.
9

pour into a 2 quart baking dish.
10

sprinkle bread crumbs over the top.
11

then place the almonds (yes, I said place, it makes for a nice presentation).
12

if you don't want to place them evenly just sprinkle over the top
13

bake in 325 degree oven until bubbly on sides
14

normally 30 - 40 minutes.
15

we also use this as a dip omiting the bread crumbs and almonds.