Bacon, Spinach and Gnocchi Casserole

Bacon, Spinach and Gnocchi Casserole

Ingredients:

1 tbsp Country Crock

1 onion, chopped

2 garlic cloves, minced

4 bacon strips, diced into pieces

1/2 tsp chopped fresh thyme

3/4 cup low-sodium chicken broth

1/2 cup water

One 17.5-ounce package potato gnocchi

1/4 cup cream of mushroom soup

1 cup baby spinach

A dash of red pepper flakes

Ground pepper & salt, to taste

1 cup shredded Cheddar Gruyere cheese, divided


Directions:

Pre-heat oven to 350 degrees. Coat a casserole dish with cooking spray.

In a large skillet, melt Country Crock over a medium heat. Add onions, garlic and bacon. Cook and stir for 6 minutes. Stir in thyme; cook for 2 more minutes. Pour in chicken broth and water; bring to a simmer. Stir in gnocchi. Cover and cook until the gnocchi is slightly tender, about 5 minutes.

Remove from heat. Add cream of mushroom soup, spinach and red pepper flakes. Stir and taste. Add Salt & Pepper, if needed. Fold in 1/2 cup of cheese.

Pour gnocchi into baking dish. Sprinkle with the remaining cheese. Bake for 10 minutes or until the cheese is melted. Serve immediately.

Spicy White Cheese Dip

Spicy White Cheese Dip

Ingredients:

1 small onion, diced

2 garlic cloves, minced

2 (10-ounce) cans diced tomatoes and green chiles

3/4 cup milk

1/2 teaspoon ground cumin

1/2 teaspoon coarsely ground black pepper

2 pounds white American deli cheese slices, torn

Assorted tortilla and corn chips


Directions:

Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.