Tomato Spinach Casserole
1 (10 oz.) pkg. frozen chopped spinach
2 lg. tomatoes, sliced
1/2 c. shredded Parmesan cheese
1 tbsp. lemon juice
2 tbsp. sour cream
Cook spinach according to package directions, drain.
Spread spinach in bottom of well-buttered, shallow,
8-inch casserole dish or pie pan. Sprinkle with lemon
juice, and dot with sour cream. Top with sliced
tomatoes, arranging them in overlapping layers over
spinach. Sprinkle with cheese. Bake at 375 degrees until
bubbly and hot, about 25 minutes.
Yield: 4 servings. .
.
http://www.nancyskitchen.com
