An easy and very tasty creamed spinach casserole using sour cream and topped with butter-fried 'bread rings'.

Spinach and Sour Cream Bake

2 (10-ounce) packages frozen chopped spinach
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon poultry seasoning
Dash of pepper
4 slices white bread
2 tablespoons butter
1/2 cup (2 ounces) shredded Wisconsin Cheddar cheese

1. Cook spinach according to package directions. Drain and squeeze to remove excess liquid.
2. Sauté onions in butter until tender. Stir in flour and cook until bubbly. Remove from heat and fold in sour cream and seasonings.
3. Combine spinach and sauce in buttered casserole.
4. Bake at 325°F (160°C) for 20 to 25 minutes.
5. Using a donut cutter, cut one ring from each slice of bread. Melt butter in fry pan and brown rings on both sides.
6. During the last 10 minutes of baking, add bread rings to top of casserole and sprinkle with shredded cheese.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.