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READY IN 40 mins

Spinach and Mushroom Casserole

Read Reviews (63)

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

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Original recipe makes 6 servings Change Servings

2 tablespoons butter
1 pound fresh mushrooms, sliced
2 (10 ounce) packages fresh spinach, rinsed and stems removed
1 teaspoon salt

4 tablespoons butter, melted
1/4 cup finely chopped onion
1 1/2 cups shredded Cheddar cheese, divided

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Directions

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.

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PREP 20 mins
COOK 20 mins
READY IN 40 mins

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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 :^)

—BIDPOOL

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Most Helpful Critical Review

Sep 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.

—MATTSBELLY

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77 Ratings

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Mar 09, 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.

—naples34102

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Dec 17, 2003

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 cheddar. I think that will help cut down on the grease.

—StephanieG231

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Jan 20, 2009

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/c it was so good). I also took others advice and just sauteed the mushrooms, onions, and spinach in the same pan with a light layer of cooking spray instead of butter. I didn't remove the stems (it seemed like a waste of time and still tasted fine). I added a splach of worchesterchire and lemon juice before putting it in the dish to bake. Instead of cheddar, which I think would overpower the flavor of the veggies, I used a small amount of swiss and covered the rest in an italian blend of romano, parm, mozz, and guyer.

—mellycrens

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Apr 26, 2007

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 any butter. I also skipped the salt entirely and threw in a little lemon juice and Worcestershire sauce based on a previous suggestion. I love it! Thanks so much for submitting.

—agirl5

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Dec 06, 2003

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.

—RBCONLEY

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May 23, 2007

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 getting enough oil from the melted cheese. If you LOVE onions to death like I do plus are a spinach fan then you should be amazed at how great this tastes. I really took a bite of it and said out loud, "this is good!" great recipe -- the flavor beats your expectations because it was just too easy!

—Pumpkin

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Nutrition

Calories
257 kcal
13%

Carbohydrates
7.5 g
2%

Cholesterol
60 mg
20%

Fat
21.5 g
33%

Fiber
3 g
12%

Protein
11.3 g
23%

Sodium
721 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach and Mushroom Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 257
Calories from Fat: 194

% Daily Value *
Total Fat 21.5g 33 %
Saturated Fat 13.4g 67 %
Cholesterol 60mg 20 %
Sodium 721mg 29 %
Potassium 814mg 23 %
Total Carbohydrates 7.5g 2 %
Dietary Fiber 3g 12 %
Protein 11.3g 23 %
Sugars 1.9g
Vitamin A 188 %
Vitamin C 48 %
Calcium 38 %
Iron 36 %
** Thiamin 8 %
Niacin 46 %
Vitamin B6 17 %
Magnesium 32 %
Folate 111 %

* 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.