Potatoe-Spinach Swirl Casserole

Potatoe-Spinach Swirl Casserole

FROM: KarenSue

PREP TIME: 20

COOK TIME: 15

SERVINGS: 10

DESCRIPTION:

Try this new twist in this side dish everyone will love

INGREDIENTS:

1 cup hot water
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) Green Giant® frozen spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French fried onions

DIRECTIONS:

1. Heat oven to 350°F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

2. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.

3. Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brow

SHOPPING LIST :

Check Them Off Check each Item!
select item1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
select item2 tablespoons margarine or butter
select item1/2 package (7.2-oz size) Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
select item1/2 cup sour cream
select item1 box (9 oz) Green Giant® frozen spinach
select item1 1/3 cups Cheddar or original French fried onions

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