Add a new swirl to serving side dishes, and discover a tasty way to sneak in a green veggie.
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
tablespoons margarine or butter
pouch (4.7 oz) Betty Crocker™ homestyle creamy butter and herb mashed potatoes
cup sour cream
box (9 oz) Green Giant™ frozen chopped spinach
cups Cheddar or original French fried onions
Heat oven to 350°F. Heat water, 1/2 cup of the soup and the butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
Prepare spinach as driected on box; drain well. 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.
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.
You can make this casserole up to 24 hours before baking. Prepare it through step 2, then cover and refrigerate. When ready to bake, add 15 minutes to the first bake time in step 3.
Use reduced-fat sour cream for a slimmer version. Of course you know the taste will be slightly different.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
®French's is a trademark of Reckitt Benckiser, Inc.