| Spinach Stuffing
1/2 cup of margarine
1 cup of sliced mushrooms
1/2 cup of chopped onion
1/2 cup of celery
1 can of Swanson's chicken broth
1 package of Pepperidge Farm herb stuffing
One 10 ounce package of chopped spinach, thawed & drained
1/2 cup of (3 oz.) sliced almonds |
|
Melt butter or margarine. Cook onions, celery and mushrooms until tender. Toss lightly with broth, margarine, stuffing, spinach and almonds. Bake in greased pan at 350ºF. for 30 minutes. |
