Spinach Bacon Casserole
When I was younger the thought of anything with spinach made me cringe. All I could think of was my mom opening a can of spinach and warming it up to go with dinner. When I was older and one of my first jobs was in a little bakery that sold mini spinach and quiche muffins and when I tasted it for the first time, I knew wasn’t all that bad. In fact, it was quite tasty and would have one every shift I worked. Then I discovered spinach artichoke cheese dip and oh my it was my addiction. There were a few restaurants in town that had the best spinach artichoke dip, but they wouldn’t give me the recipe. So, I set out to duplicate their recipe and came very close to it and it became one of my family’s favorites.
Casseroles are my go-to for dinner and spinach and bacon go so well together that I came up with this recipe. It turned out great and the plus is that it could be used for a side dish also. It got a thumbs up from my husband and now I am sharing with you. In this article I will show you how to make this dish with step-by-step instructions.
Gather all the ingredients and supplies that you will need.
1 (9 x 13”) pan
1 can of mushroom soup.
1 cup of milk.
8 oz. cream cheese softened.
1 12 oz. package of frozen spinach
1 8 oz. package Italian blend cheese.
1 8 oz. package parmesan cheese.
4 slices of bacon
Everything Bagel seasoning
Crushed Red peppers.
Salt and pepper to taste.
In a large mixing bowl mix the soup, milk, and cream cheese stir until mixed well.
Add the Italian cheese and half of the parmesan until its mixed well and creamy.
Add the spinach and seasonings, and bacon keeping 2 tablespoons aside for the top stir careful to avoid overmixing.
Pour the mixture into the pan and sprinkle the remaining parmesan over the top with the last of the bacon.
Bake at 350* for 30 minutes or until the cheese is bubbly.
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