Tuesday, January 13, 2015

Creamy Spinach and cheese casserole


Here is a rich and comforting spinach casserole which can be a welcoming addition to your dinner table this fall. The short prep time and decadent taste will please yours and your guests palette which makes you wanting for more....


1. Condensed cream of chicken soup 2 cans
2. Cream cheese 8 oz, cubed
3. Milk 1/2 cup
4. Parmesan cheese, grated 1/2 cup
5. Herb seasoning cubes 6 oz packet
6. Frozen spinach, chopped 2 packages (10 oz each) thawed


Preheat oven to 350° F. Squeeze out the extra moisture from the spinach. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until well blended. Stir in stuffing cubes and spinach. Spoon into a 2- quart baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through. Enjoy with a slice of crusted garlic bread or any bread of your choice!

Notes: You can also use reduced fat cream of chicken soup, cream cheese and milk to your preference, just make sure keep everything full fat or reduced fat, do not mix as it may change the texture...



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