Spinach almond casserole

Preparation time: 30 minutes
Cooking time: 30–35 minutes

 

2 tablespoons sesame seeds
1/4 cup slivered almonds
2 packages (10 ounces each) frozen chopped spinach
1/8 teaspoon black pepper
1 can (10 3/4 ounces) reduced-fat, low-sodium cream of mushroom soup concentrate
1/2 cup low-fat sour cream
1 can (8 ounces) sliced water chestnuts, drained
Vegetable cooking spray

Toast sesame seeds and almonds in a skillet just until slightly browned. Set aside. Cook spinach on the stove or in the microwave according to package directions, omitting salt. Drain spinach thoroughly by placing it in a colander and pressing it with a large spoon. In a large bowl, toss spinach with sesame seeds, almonds, pepper, soup, sour cream, and water chestnuts. Spray a 1 1/2-quart casserole with cooking spray and spoon in spinach mixture. Bake in a preheated 350°F oven for 30 to 35 minutes.

Yield: 6 servings
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 95
  Carbohydrate: 11 g
  Protein: 4 g
  Fat: 5 g
  Saturated fat: 1 g
  Sodium: 207 mg
  Fiber: 3 g
  Exchanges per serving: 2 vegetable, 1 fat
  Carbohydrate choices: 1

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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