Potato-spinach Swirl Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup hot water
• 1 (18 ounce) can progresso vegetable classics creamy mushroom soup
• 2 tablespoons margarine or 2 tablespoons butter
• 0.5 (7 1/4 ounce) package betty crocker homestyle creamy butter mashed potatoes (1 pouch potatoes and seasoning)
• 1/2 cup sour cream
• 1 (9 ounce) box green giant frozen spinach, made as directed on package and very well drained
• 1 1/3 cups cheddar french-fried onions or 1 1/3 cups original french-fried onions

Recipe

• 1 heat oven to 350°f heat hot water, 1/2 cup 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.
• 2 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.
• 3 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.