1 (10 ounce) package frozen chopped spinach
1/3 cup mayonnaise
1/3 cup wine
1/3 cup sliced fresh mushrooms
1 (4 ounce) container strawberry jam
1/2 cup diced celery
1/2 cup diced red onion
1 (4 ounce) container sour cream
In a medium bowl, mix the spinach, mayonnaise, wine, mushrooms, lemon juice and celery. Mix gently to keep the mixture from clumping. Pour into a large mixing bowl. Stir the casserole into the spinach mixture, then toss gently to incorporate. Divide the mixture evenly between 2 individual serving dishes.
Preheat oven to 350 degrees F (175 degrees C).
Separate the green and yellow onion from the casserole and arrange them evenly onto the bottom of 1 serving dish.
Spread the strawberry jam over the green and yellow portions of the casserole, then sprinkle the raspberry jam over all. Spread the mixture over the top.
Bake covered in the preheated oven for about 40 minutes, or until heated through and bubbly. Chill in refrigerator for several hours before cutting into squares.
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