Potato-Spinach Swirl Casserole

Name: Potato-Spinach Swirl Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 510 grams can Vegetable Classics creamy mushroom soup; 133 grams pouch Betty homestyle creamy butter and herb mashed potatoes; 315 milliliters Cheddar or original French fried onions; 255 grams box frozen chopped spinach; 2 Tbsps margarine or butter; 118 milliliters sour cream; 237 milliliters water

Potato-Spinach Swirl Casserole is a gluten free side dish. This recipe makes 8 servings with 257 calories, 9g of protein, and 20g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up cream, margarine, original fried onions, and a few other things to make it today.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Heat water, 1/2 cup of the soup and the butter to a rapid boil in 2-quart saucepan.

Ingredients you will need

Butter

Water

Soup

Equipment you will use

Sauce Pan

Remove from heat. Stir in potatoes and sour cream just until moistened.

Ingredients you will need

Sour Cream

Potato

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.

Ingredients you will need

Potato

Spinach