Spinach Casserole

What an awesome 4th of July weekend. I hope everyone's was fantastic. I will write more & show pics in the next few days but it was a perfect combination of a little girlfriend time by the pool, & BBQ time with family.

{My Pool Boy}

I brought this super yummy dish to my parents for a BBQ & it went over well with everyone. It's so easy to make & a little unique in its flavor thanks to the combo of cheeses. I have Deanna to thank for this one. It went perfectly with grilled skirt steaks & the fried rice I brought, just without the roast pork this time.

2 boxes frozen spinach, drained & thawed
16 oz cottage cheese
1/2 cup butter, melted
1/4 cup American cheese, shredded
1/4 cup mozzarella cheese, shredded
1 (10 3/4-ounce) can cream of mushroom soup
2 tablespoons onion, chopped
11/2 cups croutons
Salt and pepper, to taste

Toss croutons in melted butter. Mix all ingredients, except 1/2 cup croutons, in a large bowl. Pour into a greased casserole dish; sprinkle with remaining croutons. Bake at 350 degrees for 40 minutes.

{Food for Thought}

I used more onions, about 1/4 cup or a 1/4 of an onion. I also was only able to find the larger sized herb seasoned croutons. I just broke them up some but the taste of them was perfect for the dish.

Visit Blessed with Grace for More Tempt My Tummy Tuesdays!