1 box frozen chopped spinach
1 c. condensed cream of mushroom soup
1 Tbsp grated onion
1/4 c butter, melted
3/4 c grated cheese
1 beaten egg
1 c stuffing mix, like Stove-Top
3/4 c. stuffing mix for topping
Cook spinach according to package directions, drain. Combine with mushroom soup, onion, butter, grated cheese, egg, and 1 cup of stuffing mix. Place in greased baking dish. Top with 3/4 c. stuffing mix. Bake at 350 F for 30 min.
Flashback Recipe – 1960s. Check out the everpresent condensed cream of mushroom soup. What you’re supposed to do with the rest of the can I don’t know. If you’re up for a wild taste adventure, try substituting a different condensed cream soup. Or go wild with your cheese choice. For too-legit-to-quit midwestern flashback time, use Velveeta. Kraft keeps trying to position it as a smart, healthy option, but to me it will always be the “Midwest in Molten Orange.”
From Ginny’s archive.
Submitted by Gretchen Grant Contributed on: and modified on Sunday June 18th, 2006