Berlin Scalloped Potatoes

• 4 slices bacon
• 1 medium onion, thinly sliced
• 1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
• 1 (5 oz.) pkg. scalloped potato mix
• milk
• 2 tsp. caraway seed
• 1 c. (4 oz.) shredded Provolone or Mozzarella cheese

1. In a large skillet, cook bacon until crisp.
2. Drain, reserving 2 tablespoons drippings.
3. Crumble bacon.
4. Set aside.
5. In the same skillet, cook the onion in reserved drippings until tender.
6. Add spinach.
7. Heat through.
8. In a 10 x 6 x 2-inch baking dish or oval 2-quart dish, combine potatoes and dry sauce mix from package. Stir in the boiling water and milk as directed on the package, omitting the margarine or butter.
9. Stir in bacon, spinach, onion mixture and caraway seed.
10. Bake, uncovered, in a 400u0b0 oven about 35 minutes or until potatoes are tender.
11. Sprinkle with cheese.
12. Bake for 2 to 3 minutes more or until melted.
13. Let stand 5 minutes before serving.
14. Makes 6 to 10 servings.

bacon, onion, potato mix, milk, caraway seed, provolone

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227781 (may not work)