This is a great vegetable casserole and is a tradition for our family during family celebrations. I found this recipe in the Mountain Brook Presbyterian Church (Birmingham, Alabama) cookbook which was self-published in the ‘70’s. That is how long I have used this recipe. Blessings on the church “cooks” and cookbooks that have fed our bodies along with our souls!

2 packages of frozen chopped spinach
1 large package of cream cheese (8 oz., I use the 1/3 less fat variety)
½ stick of margarine, divided in half
Grated rind of one lemon
½ large package of Pepperidge Farm Stuffing Mix (herb-seasoned)

Blend softened cream cheese, ¼ stick of margarine, and lemon rind. Cook spinach according to directions. Drain very well. Blend spinach with cheese mixture. (I add the juice of ½ of a the lemon, and salt to taste).

Put mixture in a buttered casserole dish and top it with the ½ pkg. of Pepperidge Farm Stuffing Mix. Melt ¼ stick of margarine and drizzle over the top of the crumbs. Bake at 350 degrees for 25 minutes. Serves 4-6. Enjoy! ** Note- I usually double this for my family or pot-luck dinners.

Originally from Mrs. W.O. Porter, member of Mtn. Brook Presbyterian Church

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