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| Ingredients: | |||||
| 1 T. | olive oil | ||||
| 1/4 c. | fresh onion, finely chopped | ||||
| 1 clove | garlic, minced (or 1/2 tsp. garlic powder for each clove) | ||||
| 2 (10 oz.) pkgs. | frozen chopped spinach | ||||
| 1 (8 oz.) pkg. | cream cheese, softened | ||||
| 1 (10.75 oz.) can | condensed cream of mushroom soup | ||||
| 1 (6 oz.) can | french fried onion | ||||
| Directions: | |||||
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Preheat oven to 350°F. Lightly oil the bottom and sides of a 10" oval casserole dish or an 8" x 8" square pan.
In a heavy-bottomed pan, sauté fresh onion and garlic in olive oil. Cook for 3-5 minutes, until tender and golden-brown. Thaw and drain spinach (squeeze spinach in a colander or between 2 strong paper towels to get every bit of water out of the spinach). In a large mixing bowl, whip cream cheese. Stir in condensed mushroom soup. Add sautéed onion and spinach. Transfer spinach mixture to prepared casserole dish or pan. Bake 15-20 minutes, or until center is heated through. |
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