If there is one thing I’m good at it is making perfectly healthy vegetables fattening. This recipe is great for a Holiday meal or along side a steak. Please don’t be hating on my fattastic recipe because it’s oh so good.
- 2 - 16 oz packages frozen spinach, thawed, drain all water out using a tea towel
- 1 stick butter plus some to dot top with
- 1/2 cup chopped celery
- 1 cup chopped onion
- 2 garlic cloves, diced fine
- 1 brick cream cheese
- 1 can cream of mushroom soup
- 1 egg
- salt and pepper to taste
- 1 can artichoke hearts, drain and rough chop
- 2 cans sliced water chestnuts, drain and rough chop
- 5 slices bacon, fried crisp and chopped
- 1/2 cup bread crumbs
- 1/2 cup parmesan cheese, shredded
Directions:
Fry bacon in a large skillet or Dutch oven, remove bacon and all but about 1 tbsp of renderings. Add to renderings the stick of butter, onions, celery and salt and pepper and sauté until onions are translucent then add garlic and cook another minute. Next add in the cream cheese and soup and melt completely. When cream cheese has melted remove from heat and add spinach, artichoke hearts and water chestnuts and mix all together. Check for seasoning and adjust if needed. Beat egg and stir into cooled mixture. Don’t add the egg if it’s hot or it will scramble.
In a small bowl mix together bread crumbs and parmesan. Chop bacon and set aside. Transfer spinach mixture to a baking dish and top with bacon and then the bread crumb/parmesan mixture and dot with butter.
Bake at 375 degrees for about 30 minutes or until bubbly and the top has browned.
