Baked Spinach And Tomatoes
A savory baked spinach and tomato casserole layered with cheeses, mushrooms, and fresh flavors, perfect for a comforting vegetarian main or side dish for family dinners.
Ingredients
Instructions
- Preheat oven to 375°F.
- Sprinkle cooked spinach with lemon juice and stir in sour cream. Set aside.
- If mushrooms are small, leave them whole; if large, remove stems and quarter the heads.
- Melt butter in a skillet and sauté mushrooms for 5 minutes until softened.
- Fold mushrooms into the spinach mixture.
- Slice tomatoes into 1/4-inch thick slices.
- Put half of the spinach-mushroom mixture into a 1 1/2-quart casserole dish.
- Sprinkle lightly with grated Cheddar cheese.
- Cover with a layer of tomato slices, then add half of the salt, a few gratings of pepper, and more cheese.
- Repeat layers with remaining ingredients.
- Top with slices of Mozzarella cheese to seal the casserole.
- Bake for approximately 30 minutes until bubbly and golden.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for sour cream and use low-fat cheese. Fresh spinach can be used instead of frozen; just sauté it until wilted. To add more flavor, consider incorporating garlic or onion into the sautéed mushrooms. If you'd like an extra crunch, top with breadcrumbs before baking.
Serving Suggestions
This dish pairs beautifully with a side salad or crusty bread for a complete meal. It can be served as a main course or a side dish alongside grilled chicken or fish. For a comforting twist, serve with Mushroom Gravy (For Steaks) on the side for drizzling.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for a quick meal, but the oven method will help retain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Spinach And Tomatoes contains roughly 207 calories, with 10g protein, 41g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (34% of the Daily Value), calcium (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. You'll need about 1 pound of fresh spinach. Sauté it until wilted before mixing it with the other ingredients. This will give a fresher taste and texture to your dish.
How can I make this dish vegetarian?
This recipe is already vegetarian. To enhance it, consider using more vegetables like bell peppers or zucchini. You could also add some cooked quinoa for added protein, making it heartier while still fitting into vegetarian recipes.
What should I do if I don't have Cheddar cheese?
If you don't have Cheddar cheese, you can substitute it with any cheese that melts well, such as Monterey Jack or Gouda. Each will bring a different flavor profile to the dish while still maintaining its creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).