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Restaurant-Style Spinach Casserole

Restaurant-Style Spinach Casserole

Stephanie

Stephanie

A creamy spinach and onion casserole.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

twest1942
79

twest1942

8/27/2006

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
28

CAKEBAKER61

11/11/2003

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
25

Mazie

11/4/2003

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.

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