Spinach Casserole
User Reviews
5
Spinach Casserole
Description
Spinach Casserole blends frozen chopped spinach with a creamy base made from condensed cream of mushroom soup, milk, sharp cheddar cheese, and sour cream. The mixture is seasoned with salt and black pepper, then baked in a greased dish. A topping of panko breadcrumbs mixed with melted butter adds a crunchy, golden crust.
Cooking at 350°F for around 30 minutes heats the casserole evenly until bubbling and the top turns a satisfying golden brown, offering a contrast of textures between the creamy interior and crispy topping.
This casserole suits as a side dish or a light main when paired with bread or grilled proteins. It also offers flexibility in timing, as it can be assembled up to two days before baking. To ensure even heating, allow the dish to come to room temperature before adding the topping and baking.
Ingredients
- 2 (10 ounce) spinach frozen, chopped
- ½ cream of mushroom soup about ⅔ cup, 10.5 ounce can, condensed
- ¼ cup milk at room temperature
- 1 cup cheddar cheese 4 ounces, grated, sharp
- ½ cup sour cream at room temperature
- 3 tablespoons butter divided, melted
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 cup panko breadcrumbs or coarsely crushed Ritz crackers
Instructions
- Preheat the oven to 350°F. Grease a 1 ½-quart baking dish; set aside. Cook the spinach in the microwave according to the package instructions. Drain thoroughly by squeezing the spinach tightly in a dish towel to wring out the extra liquid.
- In a medium saucepan over low heat, combine the soup, milk, cheese, sour cream, 2 tablespoons of the melted butter, salt, and pepper. Stir until just warmed through and combined. Add the spinach; mix well.
- Transfer the spinach mixture to the prepared baking dish. In a small bowl, stir together the breadcrumbs or cracker crumbs with the remaining 1 tablespoon of melted butter. Sprinkle the buttered crumbs over the top of the casserole.
- Bake the casserole, uncovered, for 30 minutes, or until it's heated through and golden brown on top.
Notes
- Assemble the casserole up to 2 days ahead but add the topping just before baking.
- Let the casserole come to room temperature for 30 to 60 minutes before baking to ensure even cooking.
- Use panko breadcrumbs or coarsely crushed crackers for a crisp topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 260kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 609mg | 25% |
| Potassium | 543mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 11574IU | 231% |
| Vitamin C | 5mg | 6% |
| Calcium | 323mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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