Italian Spinach Supreme
|Frozen chopped spinach/1 1/2 pounds fresh spinach, washed and finely chopped||20 Ounce, finely chopped (Two 10 Ounce Each Package)|
|Boiling salted water||1 Cup (16 tbs)|
|Canned cream and mushroom soup||10 1⁄2 Ounce, undiluted (1 Can)|
|Garlic salt||1 Dash|
|Sesame seed||2 Tablespoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Cook frozen or fresh spinach in small amount of boiling salted water just until tender, about 5 minutes; drain very thoroughly.
Mix in the mushroom soup, salt and pepper to taste, garlic salt, sesame seed, thyme if desired, and half the sliced nut meats.
Turn into a buttered 1-quart casserole, and sprinkle remaining nut meats on top.
Bake, uncovered, in moderate oven (350°) for 20 minutes, or until bubbly and nuts are golden brown.
Makes 4 servings.