Spinach And Mushroom Casserole
A savory spinach and mushroom casserole featuring tender mushrooms and creamy spinach, baked to perfection. Perfect for vegetarians or comforting family dinners.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Spray a 1-quart casserole dish with cooking spray or Pam.
- Saute sliced mushrooms in chicken stock in a large skillet until tender.
- Combine cooked mushrooms, thawed and drained chopped spinach, dried minced onion, pepper, sour cream, and milk in a bowl.
- Pour the mixture into the prepared casserole dish.
- Cover and bake for 1 hour.
Tips & Substitutions
For added flavor, consider incorporating fresh garlic or a sprinkle of nutmeg to enhance the mushrooms and spinach. If you don't have chicken stock, vegetable broth works well as a substitute. To make this dish lighter, you can use Greek yogurt instead of sour cream. Also, adding some grated cheese on top before baking can create a delicious crust.
Serving Suggestions
This casserole is a versatile dish that pairs beautifully with a simple green salad or crusty bread. For a complete meal, serve alongside grilled chicken or fish. You can also enjoy it as a side dish to accompany poultry main dishes. For a heartier option, try it with a side of Fabulous Potatoes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in 30-second intervals, stirring in between. If the casserole seems dry, add a splash of milk before reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Mushroom Casserole contains roughly 322 calories, with 6g protein, 47g carbohydrates, and 12g fat. It is a good source of calcium (14% of the Daily Value), protein (12% of the Daily Value), and iron (12% 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 frozen spinach instead of fresh?
Yes, you can substitute frozen spinach for fresh. Just make sure to thaw and drain it thoroughly to remove excess moisture, which can make the casserole soggy. Two 10 oz. packages of frozen chopped spinach should work perfectly in this recipe.
What can I add to make this dish more filling?
To make the casserole more filling, consider adding cooked quinoa or rice into the mixture. These grains will absorb the flavors and add texture. You could also mix in some cooked chicken for a heartier meal, complementing the flavors of Chicken On Rice.
Can I prepare this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you're ready to bake, just add a few extra minutes to the cooking time if it’s coming straight from the fridge.
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).