"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

Spinach Casserole Recipe

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This recipe for Spinach Casserole, by , is from The Fussell/Felton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Fussell
Added: Saturday, August 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Three 10 oz pkg frozen chopped spinach
1/2 cup butter
8 oz cream cheese
1/2 teaspoon garlic powder
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon salt
3 shakes Tabasco Sauce
1 cup Pepperidge Farm herb Dressing

Directions:
Directions:
Cook spinach and drain in a colander. In same pot used for spinach, melt butter and cream cheese. Add seasoning and mix. Add drained spinach and mix. Pour into a 2 quart casserole and top with herb dressing. Bake at 350 degrees for 30 minutes or until hot. May be made ahead and reheated.

Number Of Servings:
Number Of Servings:
Serves 8 - 10
Personal Notes:
Personal Notes:
I usually double because everyone loves it.

 

 

 

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