Ingredients
-
5
-
2
-
1
-
-
3/4
-
1 1/2
-
2
-
1
-
4
-
-
-
-
-
-
Directions
Threadgill’s Spinach Casserole, This recipe is from Threadgill’s restaurant in Austin, Texas It’s the most delicious way to serve spinach! I’ve found it freezes very well after baking – I spoon 4 servings into quart-size freezer bags Then when I want to serve, I let it defrost in the fridge for a day, spoon it into a microwave dish and reheat It’s just as good as the first time around , I made my own super easy and delicious low-carb condensed CoM soup with no flour from here: geniuskitchen com/recipe/condensed-cream-of-mushroom-soup-replacement-substitute-134297 I found juice from four lemons to be a bit too much I also only used fresh mushrooms that I cooked with the onions , This was so rich it should be a main dish! Delicious, but it is so dense and rich that it should be considered a main dish I think this would also be delicious as a dip with chips, served as an appetizer! Thanks for posting!
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Cook Frozen Spinach as Package Directs and Drain Well. |
|
3
Done
|
Fry the Bacon Very Crisp, Then Remove from the Pan and Crumble. Drain Most of the Fat, Reserving a Tablespoon or So in the Pan. Saute the Onions Until Soft in This Reserved Bacon Fat. |
|
4
Done
|
Mix All Ingredients in a Large Bowl. |
|
5
Done
|
Put Into a Large Casserole Dish (9x13). Bake Uncovered For 30 Minutes at 350. |
