Diabetic Cooking

Sides

Spinach Almond Casserole

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

  • 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

Directions

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, Carbohydrates: 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.