Spinach and Mushroom Casserole

Spinach and Mushroom Casserole

64 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
CathyM
Recipe by  CathyM

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

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 6 servings

Directions

  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.

Share It

Reviews (64)

Rate This Recipe
MATTSBELLY
65

MATTSBELLY

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
27

naples34102

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
17

BIDPOOL

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 :^)

More Reviews

Similar Recipes

Cheesy Creamed Spinach Casserole
(96)

Cheesy Creamed Spinach Casserole

Spinach and Mushroom Salad
(86)

Spinach and Mushroom Salad

Spinach Casserole
(63)

Spinach Casserole

Savory Spinach Casserole
(65)

Savory Spinach Casserole

Creamy Spinach Casserole
(42)

Creamy Spinach Casserole

Restaurant-Style Spinach Casserole
(28)

Restaurant-Style Spinach Casserole

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spinach and Mushroom Egg Casserole

>

next recipe:

Cheesy Creamed Spinach Casserole