I tweaked this recipe to suit what I had on-hand....Here's what I did in lieu of returning to the store I used both fresh as well as frozen spinach (b/c I did not have enough of either) total it was approx 16oz...I sauteed 1 center stalk of celery LEAVES included (wanted celery flavor but couldn't use canned soup) along with the onion, 2 T fresh minced garlic as well as 1/2 pkg fresh Baby bella mushrooms (cut in bite size pcs). I also sauteed both types of spinach w/this mixture. While I was cooking the moisture out I mixed the following b/c I don't use canned soups due to a special diet: 1/2c Sour Cream, 1/2c Roasted onion Greek Yogurt, and 1/2c Olive oil mayo...1 c shredded sharp cheddar cheese, 1/2 c shredded Parmesan cheese, 1/4 c Feta Cheese small crumbles (hubby and I LOVE cheese)...plus 1 beaten egg. No French's onion on-hand either so I toasted 1c of my own bread crumbs and added 1/4 c Parmesan cheese, 1t Fine Herbs, 1t Dried Shallots and 1/2t Garlic Powder Mixed in 1-2 pats of melted butter. When veggies were free of moisture I added these to the cream mixture along w/ approx 1 T dried Shallots. Salt and Peppered to taste...sprinkled w/bread crumbs and baked 25-30min @350...It was a lil tangy b/c of the Sour Cream and Greek Yogurt so next time I will omit 1 and so a lil more mayo! This is a keeper:)
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I tweaked this recipe to suit what I had on-hand....Here's what I did in lieu of returning to...