Finally, a recipe that DOESN’T make my blood sugar go insane.
There ARE bread crumbs in this, but that’s easily eaten around. Or eliminated all together. Very few times am I able to find a cooked side dish for myself during dinner that I can eat as well as the other working beta cell members of the family.
And, for all intents and purposes, it’s pretty healthy. Yeah, it’s got cream of mushroom soup in it. But that’s really the only thing that’s “chemically” in it.
First, get yourself two packages of spinach, the 10 oz ones. Thaw them out, squeeze and drain them.
Now dump some cheese on it.
Now dump a can of cream of mushroom soup on it, condensed, egg, some mayo and chopped onion.
Mix the hell out of it and put it in a casserole dish.
Now take some bread crumbs and toss it with melted butter. Sprinkle that on top.
And now toss it in the oven.
It’s really, really good. It is to me any way. And pretty diabetic friendly. So tasty. So so so tasty. Great addition to a meal. It’s got a nice Thanksgiving side dish feel to it without the effort. And you can always pretend like you slaved and slaved. I mean, no one’s gonna know.
Creamy Spinach Casserole Recipe
taste of home 2004 celebrations recipe book
2 eggs, beaten
1 10 3/4 can cream of mushroom soup undiluted
1 cup shredded cheddar
1/2 dry bread crumbs
2 10oz packages frozen spinach, thawed and drained
1 medium onion, chopped
2/3 cup mayo
2 tb butter, melted
In a large bowl combine everything but crumbs and butter. Stir to combine. Place in an 8″ square baking dish.
Toss crumbs and melted butter. Sprinkle over spinach mixture.
Bake, uncovered, at 350 for 35-40 minutes or until heated through and topping is golden. 6 servings.