Mashed Potato Spinach Casserole Recipe #198430
This is one of my old stand-by recipes from the More with Less Cookbook. It's a good one for those nights when I don't really feel like cooking. I suppose this is meant to be a side dish, but I always up the amounts a bit and serve it as a meatless main dish. The original recipe calls for the addition of dill seed and chives, but I never use them for our family.
40 min | 15 min prep
SERVES 4 -6
- 4 large potatoes
- 1/3-1/2 cup sour cream
- 1 teaspoon salt
- 1 dash pepper
- 2-4 tablespoons butter (optional)
- milk
- 1 cup cooked frozen spinach, well drained and chopped (I just use frozen, thawed and pressed dry)
- 1/2-1 cup grated cheddar cheese
- 1/2 teaspoon dill seed (optional)
- 2 teaspoons chives (optional)
- Peel, cook and mash potatoes.
- Add sour cream, salt, pepper (and butter if desired).
- Mix in enough milk to bring it to your favorite mashed potato consistency.
- Add spinach (and seasonings if desired).
- Place in casserole dish and top with grated cheddar cheese. (sometimes I also mix a bit of the cheese in with the potatoes before topping).
- Bake in 350 oven for 20-30 minutes.
- We like to serve this with corn, which usually ends up mixed in with all the rest.
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5 stars