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Main dishes

Crunchy Cracker-Topped Creamed Spinach

Crunchy Cracker-Topped Creamed Spinach recipe
photo by:kraft
It's not so creamy that it doesn't seem like a vegetable anymore. Warm up leftovers in the oven so the crackers aren't soggy.
posted by
 a cook
on 5/25/2006
10 min
40 min
6 servings, 1/2 cup each
Magazine Acquisition

What You Need

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
cup  milk
cup  chopped red pepper
tsp.  garlic powder
pkg.  (10 oz. each) frozen chopped spinach, thawed, well drained
 saltine crackers, coarsely crushed
Tbsp.  margarine or butter, melted

Make It

PREHEAT oven to 350°F. Mix Neufchatel, milk, peppers and garlic powder in medium bowl until well blended. Stir in spinach.

SPOON into 1-qt. baking dish or 9-inch pie plate. Combine cracker crumbs and margarine; sprinkle over spinach mixture.

BAKE 25 to 30 min. or until heated through.

Kraft Kitchens Tips

Make Ahead
Prepare spinach mixture as directed; spoon into baking dish or pie plate. Cover and refrigerate up to 24 hours. When ready to serve, sprinkle with the crumb mixture, then bake, uncovered, as directed.
Prepare as directed, substituting 1/2 cup PHILADELPHIA Chive & Onion or Garden Vegetable Light Cream Cheese Spread for the Neufchatel.
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