Spinach and Mushroom Casserole63 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.” - by CathyM
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
- 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.
- Bake in preheated oven for 20 minutes.
Amount Per Serving (6 total)
- 257 cal
- 21.5 g
- 7.5 g
Based on a 2,000 calorie diet
Reviews (63)Rate This Recipe
"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, p..." See moreut 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."
"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 nee..." See mored 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. "
Gruyere Spinach Casserole
Cheesy Creamed Spinach Casserole
Just swipe to see more like this.