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anyone have a spinach casserole recipe?

14 years ago

I have used the same recipe for years but wonder if there isn't something better. Thanks for any help. Taking apple and cheese and spinach casserole for Thanksgiving dinner.

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Comments (5)

glenda_al
14 years ago
This is my tried and true recipe. Even GS, when he was much younger, like it :o)

Don't know if you are looking for fresh or frozen. But here tis.

Creamed spinach
2 packages frozen spinach, (10 oz each)
6 ounces cream cheese, softened ^^I use fat free
1/2 cup butter, melted, divided
1 cup seasoned bread crumbs
Dash of nutmeg: optional I enjoy the nutmeg
PREPARATION:
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, and 1/4 cup of melted butter and nutmeg.
Spoon into casserole dish.

Toss remaining butter with breadcrumbs and add to top of casserole
Bake at 350 degrees for 25 minutes.
Serves 4-6
lynn_d
14 years ago
If you want to kick it up a tad use Glenda's recipe but substitute Boursin cheese for the Cream Cheese.....YUMMY!
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I'm going to post my grits recipe, as you might like it for another time. I also hope that everyone gets to feeling better soon. My sister in Texas has been sick also - maybe she has the same thing. Spicy Grits with Sausage 2 cups water (or chicken stock) 2 tsp vegetable or chicken soup base (use 1 tsp salt instead if using stock instead of water) 1/4 cup butter or olive oil 1 tsp dried oregano 1/2 tsp dried basil 1/2 tsp dried thyme 2 tsp dried sage (optional) 4 cloves garlic (can substitute 1 Tbsp garlic granules), minced 1 Habanero chili (or cayenne, Serrano, or Jalapeño, depending on heat you want), minced 1/2 red bell pepper (or a whole one, if you want more bell pepper flavor) 3/4 cup chopped celery 1/2 cup chopped onion 7/8 cup quick grits (be sure not to use “instant”) 2 cooked Italian sausages (cold), cut into 1/4" pieces 6 oz. grated cheddar cheese (save some for topping) 2 eggs, beaten with 1/4 cup water Put the 2 cups water in a medium saucepan on high heat. Add the soup base, butter, herbs, and garlic. Stir to mix all the ingredients and make sure the soup base has dissolved. Add the chili, bell pepper, celery, and onion and continue to heat. When the water begins to boil, remove pan from heat and add the quick grits while continuing to stir. The vegetables will prevent the grits from making lumps. Return pan to heat on simmer and stir for about one minute. Cover and cook five minutes more, stirring occasionally. After the six minutes, add the sausages and cheese. This will cool the mixture down so that the eggs can be added. Add the 1/4 cup water to the eggs, to temper the eggs. Add the watered down eggs to the grits and stir to combine thoroughly. Pour this mixture into a casserole dish and add more cheese on top. I use a Corningware dish, which has a lid. Cover and bake at 360° for 35 minutes. Uncover and bake 10 minutes more. After removing from oven, recover the pan and allow to rest for 5 minutes before serving. Yield: 4 servings Note: Sometimes I sauté the onion in the butter first, but it is not necessary, unless you want an extremely mild onion flavor. I also use dried bell pepper if I do not have fresh on hand. I make this recipe frequently, as it reheats well, and so we can have it on two days, since there are only two of us.
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Georgysmom
14 years ago
I have two.

Short Version:

2 pkg. frozen, chopped spinach
1 envelope, Liptons onion or onion and mushroom soup mix
1/2 pt. Sour cream

Cook spinach according to directions on pkg. Drain and while hot, and onion soup mix. Mix thoroughly and add 1/2 pint of sour cream. Bake until hot and bubbly. For a large crowd, I would at least triple this.

Long version:

Spinach Artichoke Bake - 6 servings

2 10 oz pkg. frozen chopped spinach
1/4 C. butter
1/2 C finely chopped onion
1 14 1/2 oz. can artichokes, quartered and drained
1 16 oz carton sour cream
1/4 tsp salt - 1/4 tsp. pepper
1/2 C freshly grated Parmesan cheese

Cook spinach. Drain well. Melt butter in large skillet. Add onion. Cook till tender. Gently stir in spinach and artichokes and next 3 ingredients. Stir in 1/4 C Parmesan. Spoon in lightly greased casserole. Top with remaining Parmesan cheese. Bake 350 25 - 30 min.

Both these recipes are tried and true. I like them both. The second one is just a little fancier.
glenda_al
14 years ago
Here's Lady Byrd Johnson's fresh spinach casserole and the poster added her way of using frozen. Sounds pretty good.

Lady Byrd Johnson's fresh spinach casserole
3 lbs fresh spinach (I use the frozen) or 2 (10 ounce) boxes frozen chopped spinach (I use the frozen)
6 tablespoons parmesan cheese
6 tablespoons minced onions (heaping)
6 tablespoons light cream or 6 tablespoons half-and-half
6 tablespoons butter, melted, divided (can use low fat or fat free substitute)
salt & fresh ground pepper
1/2 cup cracker crumb
Directions:
1Preheat oven to 375Ã¯Â¿Â½F.
2If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.
3Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste.
4Place mixture in a shallow, buttered 1 1/2-quart baking dish.
5Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture.
6Bake for 20 to 30 minutes or until golden and lightly crusted.
michelle_phxaz
14 years ago
Oh, we have been making this for YEARS, and even people who don't like oysters OR spinach love this.

One tube of Ritz crackers or plain stuffing
3 packages of chopped spinach made into creamed spinach with a simple cream/bechmel sauce, extra creamy
16 oz shredded cheddar cheese
2 jars of whole oysters (found by the seafood dept) cut int bite size pieces
1/2 cup good parmesan cheese

Crush the crackers or stuffing in a casserole dish. Alternate layers of spinach, cheese, and the oysters throughout, ending with spinach on top and then sprinkle parmesan on top.

Bake at 375 for about 45 minutes or until casserole is bubbling.

Soooo good!

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