Potato Spinach Swirl Casserole Recipe

Ingredients

1

cup water

1

can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup

2

tablespoons margarine or butter

1

                        pouch (4.7 oz) Betty Crocker™ homestyle creamy butter and herb mashed potatoes

1/2

cup sour cream

1

box (9 oz) frozen chopped spinach

1 1/3

cups Cheddar or original French fried onions

Preparation

Heat oven to 350°F. Heat water, 1/2 cup of the soup and the butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Prepare spinach as driected on box; drain well. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls 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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