Scalloped Spinach and Potatoes
1 can condensed cream of celery soup
1 pkg (8 oz) spreadable garlic & herb cheese (such as Rondelé)
1 1/4 cups milk
1 bag (16 oz) frozen cut-leaf spinach, thawed, squeezed dry
1 bag (30 to 32 oz) refrigerated or frozen shredded potatoes (about 6 cups)
1 small onion, diced finely
1/2 cup grated Asiago cheese
Heat oven to 350°F. Coat a shallow 2-qt casserole with nonstick spray.
Put soup, spreadable cheese and milk in a large bowl; stir with a whisk to blend. Put spinach and onion in a medium bowl; stir in 3/4 cup soup mixture. Stir potatoes into remaining soup mixture.
Evenly spread 1/2 the potato mixture (about 3 cups) in casserole. Layer with spinach mixture, then remaining potatoes. Sprinkle with cheese.
Bake uncovered 1 hour until golden.
1 can condensed cream of celery soup
1 pkg (8 oz) spreadable garlic & herb cheese (such as Rondelé)
1 1/4 cups milk
1 bag (16 oz) frozen cut-leaf spinach, thawed, squeezed dry
1 bag (30 to 32 oz) refrigerated or frozen shredded potatoes (about 6 cups)
1 small onion, diced finely
1/2 cup grated Asiago cheese
Heat oven to 350°F. Coat a shallow 2-qt casserole with nonstick spray.
Put soup, spreadable cheese and milk in a large bowl; stir with a whisk to blend. Put spinach and onion in a medium bowl; stir in 3/4 cup soup mixture. Stir potatoes into remaining soup mixture.
Evenly spread 1/2 the potato mixture (about 3 cups) in casserole. Layer with spinach mixture, then remaining potatoes. Sprinkle with cheese.
Bake uncovered 1 hour until golden.
