Ingredients:
- 4-5 tablespoons butter
- 1 can light beer
- 4 bags of baby spinach
- 4-5 eggs, hard-boiled
- 1 can Campbell’s cream of mushroom soup
- Optional: Fresh sliced mushrooms
- 2 tablespoons Mouton’s All-Purpose Seasoning
- 4 tablespoons mayonnaise
Instructions:
- Cook the Spinach: In a large pot, melt the butter with the can of beer over medium heat. Once the butter is melted, add the baby spinach. Cook for 5-7 minutes, stirring occasionally until the spinach wilts. Strain the spinach to remove excess liquid.
- Prepare the Sauce: Lower the heat to low and add the can of cream of mushroom soup. Optionally, you can add fresh sliced mushrooms at this point. Season the mixture with 2 tablespoons of Mouton’s All-Purpose Seasoning and stir in 4 heaping tablespoons of mayonnaise.
- Finish with Eggs: Dice the hard-boiled eggs and fold them into the spinach mixture.
- Serve: Serve warm as a side dish.