Food on Friday: Stolen spinach

Our wonderful post-Thanksgiving glow dimmed on Monday night when we awoke to someone breaking into our car. Luckily, we eventually found out that the robber got spooked and dumped all the goods into our neighbor’s yard. Still, theft has been on my mind. So I decided to steal this recipe from my sister-in-law’s family. (Clever transition, huh?)

We had it as a side at our Thanksgiving table, and it was scarfed down immediately. I am normally not a fan of frozen spinach, but the addition of sour cream and mayo (can you tell my sister-in-law is Southern?) turn it into something insanely good and homey. It’s the perfect side dish for the big holiday meals and potlucks that we have coming up, and it tastes even better the next day.

I know one bad deed doesn’t deserve another. But if stealing this recipe is wrong, I don’t want to be right. Thanks to the McGivarens of Birmingham for this recipe (after the jump):

McGivaren Spinach

3 packages frozen chopped spinach
1 can cream of mushroom soup (Campbells is fine)
1/2 cup sour cream
1/2 cup mayonnaise
2 cans whole artichoke hearts, quartered
1 medium white onion, chopped
1 small box fresh mushrooms, sliced
1 can sliced water chestnuts
salt & pepper to taste

Cook spinach and drain very well.
Sautee onions, mushrooms & water chestnuts.
Combine all ingredients and cook over low heat until hot.