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Friday, December 26, 2014

Spinach BACONSPLOSION casserole

I have to keep my fat intake high.  This recipe helps with that goal.

2 packages bacon, chopped
16 oz frozen chopped spinach
2 8-oz packages cream cheese
1 large onion, chopped
1 can water chestnuts, chopped
freshly ground black pepper
butter or olive oil (or hell, bacon grease)

Cook bacon in skillet until crispy; drain grease off and divide cooked bacon in half.

Saute onions and water chestnuts in your fat of choice until the onions begin to turn translucent and caramelize.  Add spinach and continue to cook over medium heat until tender, adding a little water if necessary.

Add cream cheese and half of the bacon, mixing well until everything is incorporated into one delicious, artery-lubricating glop.

Place mixture in a casserole dish and sprinkle liberally with remaining bacon.

Bake at 350 degrees until concoction begins to bubble.



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