Spinach and Mushroom Casserole

Spinach and Mushroom Casserole

65
CathyM 4

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

40 m servings 257 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

65
  1. 79 Ratings

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Most helpful positive review

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..Gr...

Most helpful critical review

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 ...

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 ...

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 t...

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..Gr...

Really loved it, but like everyone else, I made changes. First, I halved it which was perfect for just me and leftovers (someone suggested serving it with shrimp over rice, which I plan to try b...

This recipe was a little too salty and greasy for me. The flavor of the mushrooms and spinach together was really good. Next time I think I will use about half the salt and velveeta instead of...

This is fantastic! My family flipped over this recipe. We'll definitely be making it often. I altered it a little based on the reviews. I used more cheese and less butter. Next time, I won't use...

This dish was very flavorful, but it was really greasy. It would be great served on brushetta. I just couldn't handle all the grease.

this was very good. I used a small dash only of salt and it was fine. I also omitted butter and did a light drizzle of olive oil instead. I don't think this dish needs any butter anyway due to ...

I really wanted to love this recipe. These are some of my all time favorite foods so I started with strong positive bias. Alas, it just tasted like spinach, mushrooms, onions and cheese. Sure...