1- 10.5 oz. can of Condensed Cream of Mushroom Soup
2 Tsp. Nutmeg
Black Pepper
1 Cup of French’s Crispy Onions
Instructions
Preheat oven to 400 degrees.
In a 12” Cast Iron Skillet over medium heat, melt butter and sauté garlic and shallots until they start to soften.
Add fresh spinach to the skillet in batches and use a wooden spoon to press it down until all of the spinach is cooked down.
Add cream cheese to the pan and stir to melt it into the spinach, and then add the cream of mushroom soup and nutmeg to the pan and stir until fully incorporated.
Season to taste with black pepper and top with the French’s crispy onions; place the skillet directly into the 400 degree oven and bake for 10 minutes, until the onions just start to lightly brown. Serve immediately.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/11/10/crunchy-onion-and-creamed-spinach-casserole/