Spinach and Mushroom Casserole

Spinach and Mushroom Casserole

64
CathyM 3

"This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken."

Ingredients 40 m {{adjustedServings}} servings 257 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
  3. Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
  4. Bake in preheated oven for 20 minutes.
Tips & Tricks
Chef John's Sweet Potato Casserole

See how to make not-too-sweet sweet potato casserole with a pistachio crust.

Sweet Potato Casserole II

See how to make fluffy sweet potatoes with a crunchy pecan topping.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 64

  1. 78 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
MATTSBELLY
9/10/2007

I am giving this 3 stars because it helped me develop my own great recipe. This was a good concept but I changed it quite a bit. First, I wilted 3 8oz. bags of baby spinach adding no butter or oil, put in strainer and pressed water out. Then I sauted 8oz. sliced mushrooms with the 1/2 onion called for, added 1 minced garlic clove the juice of 1/2 a lemon and a few drops of worcestershire sauce (last 2 ingredients were suggested in one of the reviews I read). Mixed spinach into mushroom mixture. Put in casserole dish and topped with the cheese. I did not use any butter and only a tiny bit of olive oil with the mushrooms! It still was a little greasy I guess from the cheese. But the flavor was fabulous. Next time I will omit the cheese called for and just sprinkle with parm-regg. Thanks for the base recipe but I can't imagine all that butter.

naples34102
3/9/2008

As written, this recipe had flaws which, even making changes, only made this an ordinary dish. Too much butter, so I adjusted for that. No seasoning, so I added some garlic. Also, I didn't see the need to cook the spinach separately from the mushrooms--a pointless extra step that just takes more time and dirties an extra pan. I just cooked the mushrooms, onion and garlic first, then added the spinach to the same pan--and frankly, I should have left it at that and stopped there. Finally, other than to melt a mild cheese (I also adjusted for that by using a sun-dried tomato/basil cheddar) I don't see what the purpose is of placing already cooked spinach in the oven--except to overcook it. This has potential, I guess, with a pretty major overhaul, but as written it's just not that great a recipe.

BIDPOOL
1/15/2006

Loved this because, I sauteed the onions with 1 clove of garlic in 2TB of butter set aside..I sauteed mushroom in 2TB butter and sprinkled a little lemon juice and worchestire sauce on them..Great steak sidedish..Thank you :^)