1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4 ounce) can sliced poblano chile peppers
1 (4 ounce) can cannellini beans, drained
1 cup chopped onion
1 (8 ounce) can Mexican-style diced tomatoes
1 (8 ounce) container sour cream
1 (16 ounce) package cream cheese, softened
1 tablespoon white sugar
1 teaspoon baking powder
3 eggs
1 cup vegetable oil
1 (16 ounce) can mixed fruit salad dressing
Preheat oven to 350 degrees F (175 degrees C).
Grind spinach and peppers in large bowl. Reserve 1/2 cup of the pepper juice and marinade. Stir spinach mixture into cream cheese or water mixture, add enough to make it like. Fold in poblano chile peppers, tomatoes and sour cream. Transfer mixture to a 9x13 inch casserole dish.
Bake in preheated oven for 40 minutes, or until bubbly. Top each dish with a slice of French baguette. Drizzle with the remaining pepper mixture.
While baking dish is baking, mix cream cheese, sugar, baking powder, eggs and vegetable oil together in a small bowl. Stir salad dressing over one side of each casserole dish, spread cream cheese mixture over the other side. Pour over baked casserole.
Return casserole to oven until simmering. Tilt pan with aluminum foil, turning once, to maintain surface of dish. Bake for 45 minutes, or until a toothpick inserted in center comes out clean.