Spinach Mushroom Casserole
A creamy, cheesy spinach and mushroom casserole with tender noodles, perfect for comforting family dinners and vegetable lovers alike.
Ingredients
Instructions
- Arrange layers of cooked spinach, cooked noodles, and 3/4 cup shredded cheese in a 1 1/2-quart baking dish or casserole.
- Blend the condensed cream of mushroom soup with milk and ground nutmeg; pour over the layered ingredients.
- Top with the remaining shredded cheese.
- Bake at 375°F (190°C) for 45 minutes until bubbly and golden.
Tips & Substitutions
For a creamier casserole, consider using half-and-half instead of milk. You can easily substitute the frozen spinach with fresh spinach; just sauté it until wilted before layering. If you want a touch of crunch, add some breadcrumbs on top. For extra flavor, try mixing in some sautéed onions or garlic. This is a perfect dish for those following vegetarian recipes.
Serving Suggestions
This Spinach Mushroom Casserole pairs beautifully with a light salad or a side of Homemade Croutons for added texture. It's a great main dish for a vegetarian dinner, but can also complement grilled chicken or fish for a heartier meal. Feel free to serve it with a tangy dressing to balance the richness of the cheese and creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating, but the oven method will help maintain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Mushroom Casserole contains roughly 603 calories, with 7g protein, 97g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and iron (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 823mg per serving (36% 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?
Absolutely! If using fresh spinach, you'll need about 1 pound. Sauté it in a bit of olive oil until wilted before adding it to the casserole. This will enhance the flavor and ensure it's well incorporated into the dish.
How can I make this dish gluten-free?
To make this casserole gluten-free, simply substitute the cooked noodles with gluten-free pasta. There are many great options available that will work well in this recipe. Just ensure you cook the gluten-free pasta according to package instructions to avoid overcooking.
Can I make this ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it up to the baking step, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the plastic wrap and add about 10 minutes to the baking time to ensure it's heated through.
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).