Broccoli-Spinach Bake
A cheesy, savory broccoli and spinach bake with a creamy sour cream base and onion soup flavor, perfect as a comforting side dish or vegetarian main.
Ingredients
Instructions
- Prepare broccoli and spinach as directed on their package labels.
- Combine chopped broccoli, chopped spinach, sour cream, and onion soup mix in a mixing bowl.
- Transfer the mixture into a 9 by 13-inch baking pan.
- Bake at 350°F (175°C) for 40 minutes.
- Just before the baking time is complete, sprinkle grated sharp cheddar cheese on top.
- Continue baking until the cheese is melted and bubbly.
Tips & Substitutions
For a creamier texture, you can mix in some cream cheese with the sour cream. If you don't have onion soup mix, try using a combination of diced onions, garlic powder, and vegetable bouillon for flavor. You can also add other vegetables like mushrooms or bell peppers for extra nutrition. This dish pairs well with Easy Devil'S Food Cake for dessert.
Serving Suggestions
Serve this Broccoli-Spinach Bake as a side dish alongside grilled chicken or fish for a complete meal. It also works well as a vegetarian main course when paired with a simple salad. For a comforting family dinner, enjoy it with a slice of crusty bread, or serve it as part of a buffet with other vegetarian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions until warm, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Spinach Bake contains roughly 425 calories, with 24g protein, 19g carbohydrates, and 29g fat. It is an excellent source of vitamin A (72% of the Daily Value), calcium (61% of the Daily Value), and protein (48% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 726mg per serving (32% 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 make this dish ahead of time?
Yes, you can prepare the dish a day in advance. Assemble it in the baking pan, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, you will need about 2 cups, cooked and drained. Make sure to squeeze out excess moisture to prevent the bake from becoming watery. Sautéing the fresh spinach in a little olive oil beforehand can enhance the flavors.
How can I make this dish gluten-free?
To make this Broccoli-Spinach Bake gluten-free, simply substitute the onion soup mix with a gluten-free version or make your own using gluten-free bouillon and seasonings. Ensure that all packaged ingredients are labeled gluten-free to avoid cross-contamination.
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).