Potato-Spinach Swirl Casserole


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Add a new swirl to serving side dishes, and discover a tasty way to sneak in a green veggie.

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Serving Size / Yield

8 servings


  • 1 C. hot water
  • 1 (18 oz.) can Progresso® creamy mushroom soup
  • 2 Tbs. margarine
  • 1/2 (7.2-oz.) pkg. Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
  • 1/2 C. sour cream
  • 1 (9 oz.) pkg. Green Giant® frozen spinach
  • 1 1/3 C. French's® Cheddar French fried onions

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Heat oven to 350°F. Heat hot water, 1/2 C. of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonful potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly. Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.

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