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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caroline's Spinach Casserole Recipe

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This recipe for Caroline's Spinach Casserole is from Pilot Point Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box frozen spinach
1 can cream of mushroom soup
1 T grated onion
1/4 cup of butter
3/4 cup of grated cheese
1 beaten egg
1 3/4 cups of Pepperidge Farm Herb stuffing (right out of the bag) (blue and white bag)
Directions:
Directions:
Cook spinach. Drain well. Stir all the other ingredients together but put aside 3/4 cup of the stuffing and butter. Put into greased 1 quart casserole. Sprinkle top with additional stuffing mixed with the melted butter. Bake at 350 degrees for 30-40 minutes. This fits in a square casserole pan. Can be doubled or tripled and made the day ahead.
Number Of Servings:
Number Of Servings:
6

 

 

 

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