Spinach Potato Bake
Creamy spinach and potato bake with a savory mushroom flavor, perfect for comforting family dinners or vegetarian gatherings, combining wholesome ingredients in a simple casserole.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cream of mushroom soup, boiled and diced potato, chopped spinach, beaten eggs, minced onion, salt, and pepper in a bowl.
- Mix thoroughly until well combined.
- Pour the mixture into a greased casserole dish.
- Bake uncovered for 30 minutes or until hot and bubbly.
- Serve warm.
Tips & Substitutions
For a creamier texture, consider adding some shredded cheese or a dollop of sour cream to the mixture. If you don't have cream of mushroom soup, a homemade white sauce can be used instead. Adjust the seasoning based on your preference; a pinch of garlic powder or a sprinkle of paprika can add depth of flavor. This dish is also great with leftover vegetables.
Serving Suggestions
This Spinach Potato Bake is delicious on its own but can be served alongside a crisp green salad or some roasted vegetables for a complete meal. It also pairs beautifully with Never Fail Yeast Rolls for a comforting dinner. For added protein, consider serving it with grilled chicken or a hearty soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the desired portion in a microwave-safe dish and heat for about 2-3 minutes or until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15 minutes until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Potato Bake contains roughly 862 calories, with 14g protein, 136g carbohydrates, and 30g fat. It is an excellent source of potassium (47% of the Daily Value), vitamin C (31% of the Daily Value), and protein (27% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 799mg per serving (35% 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. Just make sure to sauté it first to wilt it down and remove excess moisture before adding it to the mixture. This will help maintain the right consistency in your bake.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance, store it in the refrigerator, and then bake it when you're ready to serve. Just add an extra 5-10 minutes to the baking time if it's coming straight from the fridge.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken soup or a homemade white sauce made with butter, flour, and milk. Adding some sautéed mushrooms will enhance the flavor and mimic the original ingredient.
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).