10 oz Can cream of celery soup
1 tb AP Flour
2 tb Sour cream
1/4 c Butter
1/2 ts Garlic powder
4 tb Parmesan cheese; grated
1 ds Salt; to taste
1 ds Pepperl; to taste
20 oz Frozen chopped spinach
2 tb Dried onion flakes
1/2 c Cheese; shredded
Place water in bottom of sauce pan and insert metal steamer. Place
the chopped spinach and dried chopped onions in the basket. Cover
pan and steam for 10 minutes. (Very little water will remain in the
spinach so you can just spoon it out and place in the pan with the
sauce in it.
In a large saucepan over medium heat, whisk together the celery soup,
butter, flour, garlic powder, sour cream, parm cheese until mixture is
smooth and hot.
Stir in the hot steamed spinach into the mixture. Place mixture into
a small casserole dish, sprinkle the top with cheddar cheese and
place in a preheated 300 degree oven and bake until the cheese melts.
Mixture reheats well.
Tested 11/14.
Tastes like Boston Market. Might add a couple of tb of cream cheese
next time.
