March 4, 2008

Potato-Spinach Swirl Casserole

This recipe isn't even a disguise to trick people into eating healthier vegetables like spinach. It's a fantastic potato casserole that freezes well if you make a double batch and want to save one for later. The potatoes are creamy and rich.

Potato-Spinach Swirl Casserole
1 cup hot water
1 can fat-free cream of mushroom soup
1 Tbsp. butter
1/2 package (7.2-oz. size) sour cream and chive instant mashed potatoes
1/2 cup sour cream
5 oz. frozen spinach, prepared as directed and drained well
1/2 cup shredded cheese

Preheat oven to 350ºF. Heat water, 1/2 can of soup and butter to a rapid boil. Remove from heat, and stir in potatoes and sour cream until just moistened. Let stand one minute and whip with fork until smooth.

Stir together remaining soup and spinach. Alternately spoon spinach and potatoes into greased 1 1/2-quart casserole dish. Run knife through spinach and potatoes to swirl. Top with shredded cheese.

Bake, uncovered, 20 to 25 minutes until hot and bubbly. Broil 2 to 3 minutes until cheese is golden.

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