| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | pk | (10-oz) frozen chopped spinach |
| 1 1/4 | Stick butter | |
| 1 | lg | Onion; grated |
| 1 | cn | (10.75-oz) cream of mushroom soup |
| 1/4 | ts | Pepper |
| 1 | ts | Worcestershire |
| 1/2 | ts | Seasoned salt |
| 1 | ts | Garlic salt |
| 1/2 | Lemon; juice of | |
| Parmesan cheese | ||
| Bread crumbs |
INSTRUCTIONS
Cook spinach according to package directions and drain well. Melt butter and saute onion until clear and tender. Heat undiluted soup; season with remaining ingredients, saving cheese and bread crumbs for topping. Combine crumbs and plenty of Parmesan cheese. Bake at 350 for 30 minutes. MRS B.M. MEEK (SUSAN) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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