Spinach Casserole

A super fast and very GREEN side dish.

35 minutes

Serves: 6-8

Easy

This Spinach Casserole is the perfect solution to getting an extra serving of veggies at dinner with very little work. And you probably have all the ingredients in your pantry!

This Spinach Casserole side dish comes together in a snap and it’s very likely you have all the ingredients in your pantry already. There couldn’t be an easier or faster way to get some extra green leafy vegetables on your plate. This casserole also seems like a recipe that is versatile enough that you can play with it quite a bit and make it your own.

To start, cook your frozen spinach according to the package directions. Microwave is fine. You just really need it cooked enough so that it’s defrosted so if the package directions say to cook for five minutes, maybe try only four. Drain the spinach well by squeezing it. It doesn’t have to be perfect but try to get as much moisture out as you can. That’s probably the most complicated part of the whole process!

Next you add some butter and the soup and heat that again in the microwave just enough so that it can easily get all mixed together. Then, you add the rest of the ingredients, mix and bake!

Now, Grandma’s recipe called for a tablespoon of Accent. Accent is still available but has fallen out of favor in most homes. It’s basically just MSG. And it’s not cheap. I wouldn’t go out and by it just for this recipe. Instead, you can use your own seasonings such as Red Pepper Flakes, Cumin, Oregano and definitely Garlic Powder. Any (or all) of those spices and some salt and pepper will go along way. Go easy on the salt though as there is already quite a bit in the condensed soup!

I made this recipe just as Grandma had it written down to give it a try. I think if I were to make it again – and I will – I would definitely add more stuffing. I think you could almost double the amount and it’d still be really good. And for taste and presentation, I definitely add breadcrumbs or cracker crumbs to the top and maybe a sprinkling of parmesan cheese! If you really want this to be a healthier side dish – try making your own cream of mushroom soup. It’s surprisingly easy, is healthier and tastes even better than the canned stuff. Here’s a recipe https://www.food.com/recipe/condensed-cream-of-soup-substitute-278274.

I hope you give this Spinach Casserole side dish a try! If you do, let me know what you think in the comments below. Or share a picture with me on Instagram (@bdhbakes).

Steps:

Preheat Oven to 325º
Cook & Drain Spinach
Cook both packages of spinach according to the instructions on the box. I used Green Giant spinach and it had me cook each package (separately) for 5 minutes in the microwave. This seemed good but it got the spinach super hot so it took a while to cool off enough to squeeze and drain. You might try cooking it a little less than recommended as it will be cooked further later. Once it's been cooked, drain the spinach either by squeezing it in a colander or placing it in a cheese cloth and squeezing all the water out. Add your butter to the spinach in a large bowl.
Combine Spinach and Soup
In the large bowl with the spinach and butter, add the two cans of Cream of Mushroom Soup. Cook in the microwave for about two minutes until it's just heated through enough to stir it all and combine.
Add Mushrooms
Add Stuffing, Almonds and Seasoning
Next, add the stuffing, almonds and seasoning and stir well to evenly mix all ingredients.
Prep Casserole Dish
Prep a medium sized casserole dish (smaller than 13x9) with cooking spray or a light layer of butter.
Fill Casserole Dish and Bake
Fill the casserole dish with the spinach and stuff mixture and bake until cooked through - about 20 minutes.