Spinach-Broccoli Bake
A creamy spinach and broccoli casserole with cheddar cheese, perfect for a comforting family meal or potluck side dish, featuring savory onion flavor and cheesy goodness.
Ingredients
Instructions
- Cook the frozen broccoli and spinach separately according to package directions.
- Drain well and press out excess water from the spinach.
- Place the cooked broccoli in the bottom of a 6 x 9-inch glass casserole dish.
- Mix together the sour cream and onion soup mix, then spread over the broccoli.
- Spread the drained spinach over the sour cream mixture.
- Top with grated Cheddar cheese.
- Bake in a 375°F oven for 15 to 20 minutes.
- Let sit for 5 minutes before serving.
Tips & Substitutions
For an extra flavor boost, consider adding minced garlic or sautéed onions to the sour cream mixture. If you're short on time, you can use fresh broccoli and spinach instead of frozen, just be sure to blanch them first. You can also substitute Greek yogurt for sour cream for a healthier twist. This dish pairs beautifully with American recipes like grilled chicken.
Serving Suggestions
This spinach-broccoli bake makes a great side dish, complementing grilled meats or roasted vegetables. Serve it alongside a simple green salad or even a light pasta dish for a complete meal. For a fun appetizer, consider serving it with toasted baguette slices or crackers for dipping.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F for about 15 minutes or until warmed through. You can also microwave individual portions on medium power, but be cautious not to overheat as the cheese can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach-Broccoli Bake contains roughly 308 calories, with 17g protein, 16g carbohydrates, and 20g fat. It is an excellent source of vitamin C (60% of the Daily Value), calcium (39% of the Daily Value), and protein (34% of the Daily Value). Note that it is relatively high in sodium, at 652mg per serving (28% 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 and broccoli instead of frozen?
Yes, fresh spinach and broccoli can be used in this recipe. Just make sure to blanch the vegetables briefly in boiling water to soften them before layering in the casserole. This will ensure they cook properly during baking.
Is there a way to make this dish dairy-free?
To make this dish dairy-free, you can substitute the sour cream with a dairy-free yogurt and use a dairy-free cheese alternative for the topping. There are several great brands available that melt well and can provide a similar flavor profile.
How can I make this dish spicier?
If you want to add some heat to this dish, consider mixing in some red pepper flakes or diced jalapeños into the sour cream mixture. You could also top the bake with a sprinkle of spicy cheese for an extra kick.
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).