Recipe: Spinach Bake

We made this recipe parve on Rosh Hashanah by using soy sour cream and soy cheese. It was great parve, and I tend to think it was taste incredible with the regular varieties as well.

Ingredients:

• 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
• 2 TBS dry onion soup mix
• 1 (8 ounce) carton light sour cream
• 1 can water chestnuts, drained and roughly chopped
• 1/2 cup shredded cheese (mozzarella or Monterrey jack work best)

To Make:

• Preheat oven to 350 degrees
• combine spinach, onion soup mix, soup cream, and water chestnuts.
• Pour mixture into baking dish (we used a 9 x 9 pan)
• Bake at 350 degrees for 20 minutes
• Take out of the oven and sprinkle cheese over the top. Bake for an additional 5 minutes, or until cheese melts.

Serves 12

Each serving: 62 calories, 5 g carbs, 2 g fat, 4 g protein