Scalloped Potatoes And Spinach

• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 (8 ounce) package spreadable cheese with garlic and herbs (such as Rondele)
• 1 1/4 cups milk
• 1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
• 1 (30 -32 ounce) bag frozen hash brown potatoes, thawed (about 6 cups)
• 2 tablespoons grated parmesan cheese

1. Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray.
2. Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture.
3. Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
4. Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.

condensed cream, spreadable cheese with garlic, milk, frozen hash brown potatoes, parmesan cheese

Taken from www.food.com/recipe/scalloped-potatoes-and-spinach-197145 (may not work)