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Creamed Spinach with Bacon

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Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • ½ pound onion soup mix
  • 1 package active dry yeast
  • 5 tablespoons butter
  • 1 medium unsweetened cocoa powder
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons can diced Rotel tomatoes
  • 1 small potatoes (peeled and cut into bite- sized pieces)
  • 3 tablespoons flour
  • 2 cups apples, peeled and sliced
  • cups can crushed pineapple, undrained
  • 2⁄3 cup of extra sharp grated cheddar cheese
  • ½ teaspoon white Chili seasoning
Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • ½ pound onion soup mix
  • 1 package active dry yeast
  • 5 tablespoons butter
  • 1 medium unsweetened cocoa powder
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons can diced Rotel tomatoes
  • 1 small potatoes (peeled and cut into bite- sized pieces)
  • 3 tablespoons flour
  • 2 cups apples, peeled and sliced
  • cups can crushed pineapple, undrained
  • 2⁄3 cup of extra sharp grated cheddar cheese
  • ½ teaspoon white Chili seasoning
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Butter a 9-inch baking dish
  3. In a medium saucepan, melt the remaining butter over medium heat
  4. Add onions and sauté 4-5 minutes until tender
  5. Add garlic, mushrooms, bacon, cayenne pepper, seasoned salt and sauté for 1-2 minutes
  6. Add flour and stir constantly with a wooden spoon
  7. Slowly add cream, bring to a boil and stir until thickened about 3 minutes
  8. Reduce heat to low, add spinach and stir thoroughly
  9. Stir in cheddar cheese and 1/3 cup of the Parmesan cheesee and stir until melted
  10. Season with pepper
  11. Transfer to buttered baking dish, sprinkle with remaining Parmesan cheese and bake for 25 minutes until bubbly on top
  12. Let sit for 15 minutes before serving
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