This frosting recipe uses only bittersweet chocolate, brandy, butter, and heavy cream to rapidly create a rich, creamy, and dark chocolate icing.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 (8 ounce) package cream cheese, softened
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (6 ounce) can French-fried onions, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl combine spinach, cream cheese, mushroom soup, and 1/2 of fried onions; mix well. Transfer mixture to a 2-quart casserole dish and sprinkle with remaining fried onions.
- Bake for 20 minutes, or until heated through.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 748 mg |
| Sugars | 1 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Easy, fast and absolutely delicious!
It was a big hit at our New Year’s Day Good Luck dinner! Even the very young kids loved it. My only change was to use Cream of Mushroom with Roasted Garlic soup as one reader suggested. Amazing dish! I had my 20 year old grandson squeeze the water out of the Spinach. So much water! Arthritis in my hands didn’t let me do a thorough job.
I followed the recipe exactly. Loved it!! Even the grandkids loved it!!
This turned out very good, I had a big bag of elbow macaroni I wanted to get used, also wanted to warm up the house by using the oven for something other than cake or cookies. I added a can of chicken breast as well as a little cardamom. It makes alot, a 9×13″ pan FULL/ which means leftovers for days
It’s more a soufflé than a casserole in my opinion. I added garlic powder, thyme and nutmeg. I also added bacon as a garnish with the cheese topping in the last ten minutes of the bake. A wonderfully fluffy and sophisticated dish that can be a meal on its own and is great as a reheated leftover for breakfast.
Had to use cream of chicken soup. Turned out great!!
This is REALLY yummy! I made it as another suggested – used roasted garlic cream of mushroom soup. Panicked, thinking maybe I had OVER-flavored it with that tweak, given the french fried onions, but it turned out so creamy and delicious – drooling just thinking about the leftovers waiting for me! : )
Nice quick dish for whole family. I added 1 Tbps of Garlic and 1 cup of bread crumps to make it thicker.
I may add an egg next time to make it more firm
I made this for a school potluck. I followed the recipe as stated. It was all gone before half the line had gone through. I had many requests for the recipe. I will be making it at home on a regular basis.
Add bacon! This is a great recipe – as is – but for added flavor I substituted Cream of Bacon soup. Next time I might add some bacon bits too. I also agree with others who have suggested this is too creamy – – – – use 3 – 4 pkgs of spinach with the same amounts of other ingredients.
i would add some kind of spice next time 🙁
I used about 10-oz bag fresh spinach because I didn’t have frozen on hand. I halved the cream cheese and cream of mushroom soup. Just eye-balled the french fried onions. Turned out very tasty. Next time I’ll use a little more spinach.
I made this recipe with a bag of fresh spinach (6 oz), 4 oz of cream cheese and half a can of cream of mushroom soup. I added some cooked bacon pieces into the mix along with the fried onion rings. Then topped with more onion rings. Using fresh spinach gave this dish a different spin…kind of wilted spinach with all the other yummy ingredients.
I made this for Thanksgiving and the family loved it! I made a few changes based upon others suggestions. I added garlic and pepper as well as some mushrooms sauteed in butter. This was a huge hit!
Had to double the recipe just for one dish, cream cheese should’ve been melted first.
Paired nicely with a beef dish. Just the right amount of creaminess and crunchiness!
I actually use 2 bags of fresh baby spinach instead of the frozen. No need to even cook the spinach first! Tastes great and my non-spinach eating husband loves it too.
I changed this a lot but used all the ingredients. I sauted onion and portabella mushrooms in Olive oil. Then added 4 cubed chicken breasts cooked all in a large skillet with garlic, seasoning salt, and pepper. I made rice cooked in chicken broth. Mixed all ingredients together with the cream cheese, spinach, doubled the cream of mushroom, and added mozzarella cheese. Put it all in a 9×13 baking dish and topped with the onions. I baked it for 45 minutes. Very tasty and filling.
We just didn’t care for this at all.
Awesome recipe! All my kids will eat it, and I can’t stop eating it!