"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spinach/Mashed Potato Casserole Recipe

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This recipe for Spinach/Mashed Potato Casserole, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris McBride
Added: Friday, April 8, 2005


1 pkg. Frozen Chopped Spinach
6/8 lg. Potatoes
3/4 c. Sour Cream
1 tsp. Sugar
1/4 lb. Butter/Margarine
2 tsp. Salt
1/4 tsp. Black Pepper
2 tbsp. Chopped Chives (Optional)
1/4 tsp. Dill Leaves or Weed
1 c. Cheddar Cheese

Cook frozen spinach and drain well. Cook and mash potatoes. Add sour cream, sugar, butter, salt and pepper. Beat until fluffy. Add chives, dill and spinach.

Place in 9 x 13 casserole and sprinkle with cheese. Bake 400 degrees for 20 minutes.
Can be mixed day before - refrigerate and bake before serving. Can also be divided into smaller servings and frozen.




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