Restaurant-Style Spinach Casserole

Restaurant-Style Spinach Casserole

28 Reviews 2 Pics
Stephanie
Recipe by  Stephanie

“A creamy spinach and onion casserole.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a saucepan, whisk together soup, flour, butter, garlic salt, salt and pepper. Add spinach and onion, cook over medium heat until thick and hot.

Share It

Reviews (28)

Rate This Recipe
twest1942
77

twest1942

Small chef in small restaurant always looking for good side dishes. I usually shy from "soup' ingredients but follwed through with a few good changes. I began with half the butter in which I sauted 1 shallot, minced, and the 4 cloves of crushed garlic (fresh). I then added the 1 tbs of flour and let it cook slightly. I then added the can of soup, let it thicken and then thinned it a bit with 1/4 to 1/2 chicken stock. I the chopped 2 bags of baby spinach, about an inch or so thick and after the heat is off folded it gently into the sauce mixture. I did not let it cook. Placed it all in a 9X13 buttered dish - topped it with 1 cup Panko crumbs, seasoned with S&P and a little Olive oil. I baked it for 15-20 min just to bring it to heat and crisp the topping. Rave reviews...Please try it with the fresh spinach and you will never go back to frozen.

CAKEBAKER61
27

CAKEBAKER61

My husband and I really liked this dish. I used cream of mushroom soup instead of celery. I also melted only half the butter and cooked the onion in it before adding the other ingredients. I don't like raw onions which I think these would have been because the dish comes together so quickly. I don't think cutting down on the butter hurt it one bit. I will certainly make this again.

Mazie
24

Mazie

This recipe was quick and easy. I had recently visited a farm market and purchased a large quantity of fresh spinach, which I blanched and chopped. Had on hand cream of mushroom instead of celery soup. Sauted the onions in just 2 T. of butter instead of 4, omitted adding any additonal salt and used 1/2 Tsp. powdered garlic. It was scrumptous! My husband suggested trying it next time not sauting the onions for the added crunch. This man hates creamed spinached, but gobbled this down and said I should definitely make it again.

More Reviews

Similar Recipes

Cheesy Creamed Spinach Casserole
(96)

Cheesy Creamed Spinach Casserole

Family's Creamed Spinach
(71)

Family's Creamed Spinach

Spinach Casserole
(63)

Spinach Casserole

Savory Spinach Casserole
(65)

Savory Spinach Casserole

Spinach and Mushroom Casserole
(64)

Spinach and Mushroom Casserole

Amazing Spinach Artichoke Casserole
(40)

Amazing Spinach Artichoke Casserole

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 216 cal
  • 11%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 992 mg
  • 40%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spinach Alfredo Casserole

>

next recipe:

Cheesy Creamed Spinach Casserole