Potato-Spinach Swirl Casserole

 

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 chopped spinach, made as directed on package and very well drained

1 1/3

cups Cheddar or original French fried onions

• 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 brown.