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Nutrition Facts
Serving Size 1 (149g) Recipe makes 8 servings
Calories 168
Calories from Fat 96		(57%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 755mg		31%
Potassium 335mg		9%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 2.5g	10%
	Sugars 1.7g
Protein 10.0g		20%
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Alskann

"How I got my family to eat spinach" Spinach Casserole

Recipe #25775 | 50 min | 10 min prep | add private note

⁽⁸¹⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Apr 22, 2002

If spinach scares you, this is one recipe that contains spinach that you do not have to be afraid of! It is so delicious that even my picky kids like it. My mother-in-law makes this for get-togethers and she passed the recipe on to me. You can also use Broccoli instead of the Spinach, which she does often, but I have never tried...it is great the way it is! She also eats this hot or cold, but I only like it hot Enjoy!

SERVES 8 -10 (change servings and units)

Ingredients

2 (10 ounce) boxes frozen chopped spinach, defrosted
1 large egg
1 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped fine
1 1/2 cups sharp cheddar cheese, shredded
1 can condensed cream of mushroom soup
1-2 cup crouton

Directions

1
Preheat oven to 350 degrees.
2
Place spinach in strainer and squeeze all extra liquid from it.
3
In a large bowl, combine spinach with the rest of ingredients, except croutons, and combine well.
4
Pour into a 2 quart casserole dish and top with croutons.
5
Bake for 35 to 40 minutes, or until bubbling around edges.

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Featured Reviews for This Recipe

From: Hello its Me

On Oct 25, 2009

0 people found this review helpful

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From: Rengetsu

On Oct 13, 2009

Really good after I reduced the salt. With the cream of mushroom and croutons (I used bread crumbs), you don't need much at all .... maybe 1/4 tsp.

0 people found this review helpful

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From: Gretchen K

On Oct 18, 2003

I had to come up with something FAST for a potluck. This was great! Everyone loved it and polished off a double batch. A touch too salty, between the salt, cheese and canned soup. I would cut the salt at least in half, or omit it altogether. Quick, easy and nutritious!

24 people found this review helpful

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From: Raine Brister

On Nov 15, 2003

It thrilled me to see this recipe on your site. I used it 25 yrs. ago and lost it during my move. This is a delicious recipe! It was ironic, I took this to a festive gathering when I was in cosmetology school and recently I run into one of the classmates at a business, and he remembered me for this Spinach recipe, after 25 yrs! He said he NEVER eat spinach till he ate this. Thank you for renewing my memory on the GRAND SPINACH CASSEROLE!

14 people found this review helpful

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