Ingredients
1/2 cup butter, divided 2 celery ribs, finely chopped1 small onion, finely chopped2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2 cups cubed bread (1/2 inch)
Preparation
Preheat oven to 350°. In a large skillet, heat 1/4 cup butter over medium heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Stir in spinach and soup.
Transfer to a 1-1/2-qt. round baking dish. In a small saucepan, melt remaining butter over medium heat. Stir in bread cubes. Sprinkle over top. Bake until bubbly and bread cubes are golden brown, 35-40 minutes.
