RECIPE: CREAMY CREAMED SPINACH

I first made this dish years ago when my grandson was a little guy. He loved it and, since he’d never seen spinach before, asked for more “grass.” We’ve called it “grass” ever since.

INGREDIENTS

• 1 can (10¾ oz) condensed cream of mushroom soup
• 1 package (8 oz) cream cheese, cut into cubes
• ½ cup half-and-half
• 3 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• 1 cup shredded Parmesan cheese

Heat oven to 350 degrees F. Spray 11x7-inch (2 quart) glass baking dish with cooking spray.

In a 3-quart saucepan, heat soup, cream cheese, and half-and-half over medium heat, stirring occasionally, until cheese is melted and mixture is smooth. Remove from heat.

Stir in spinach, salt, pepper, and garlic powder.

Spoon mixture into baking dish and sprinkle with Parmesan cheese.

Bake uncovered for 25 to 30 minutes or until hot and bubbly. Serve immediately.

Enjoy!