Scalloped Spinach


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This traditional favorite is perennially popular at potlucks; watch it disappear from the table. You can easily double the recipe for a hungry crowd.


3 packages (10 ounces each) frozen chopped spinach
1/2 to 1 package dry onion soup mix
1 cup sour cream
bread crumbs
1/4 cup grated Parmesan cheese


Preheat the oven to 350 degrees F. Cook and drain the spinach. Combine with the soup mix and sour cream. Spoon into a buttered shallow casserole dish. Cover with the bread crumbs, dabs of butter, and the Parmesan cheese. Bake for about 35 minutes. Serve hot.

Cooking & Recipes


6 to 8 servings


Jeanne Jenkins Chester Historical Society, Chester, New Hamp

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