SCALLOPED POTATOES WITH SPINACH
For a crispier top, broil briefly after baking.
10 3/4 oz can condensed cream of celery soup
8 oz pkg spreadable garlic and herb cheese
16 oz bag frozen spinach, squeezed dry
6 cups frozen shredded potatoes
2 tbs grated Parmesan cheese
1 1/4 cup milk
Heat oven to 350 degrees. Coat a shallow 2 quart casserole dish with nonstick
spray. Put soup, spreadable cheese, and milk into a bowl, stir to blend. Put
spinach in a bowl, stir in 3/4 cup soup mixture. Stir potatoes into remaining
soup mixture. Spread 1/2 the potato mixture in casserole dish. Layer with
spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese. Bake
uncovered 1 hour or until golden.
This recipe makes 8 servings of Scalloped Potatoes with Spinach.*
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