Spinach-Potato Casserole
A creamy, cheesy spinach and potato casserole perfect for family dinners or gatherings, combining mashed potatoes, spinach, and cheddar for a comforting, flavorful dish.
Ingredients
Instructions
- In a large bowl, combine the cooked and mashed potatoes, sour cream, pepper, salt, chopped green onion tops, margarine or butter, and well-drained chopped spinach.
- Spoon the mixture into a greased 2-quart casserole dish.
- Bake uncovered at 400°F (200°C) for 15 minutes.
- Remove from oven, top with shredded Cheddar cheese, and bake for an additional 5 minutes until cheese melts and bubbly.
Tips & Substitutions
For a creamier texture, you can add a splash of milk or cream to the mashed potatoes. If you want to reduce calories, consider using Greek yogurt instead of sour cream. Fresh spinach can be used if you have it on hand; just sauté it lightly before adding to the mixture. This dish also works well with other cheeses like Monterey Jack for a different flavor profile.
Serving Suggestions
This Spinach-Potato Casserole pairs beautifully with grilled chicken or fish, making it a perfect side dish for a family dinner. You can serve it alongside a fresh salad or crusty bread to complete the meal. For a vegetarian option, consider pairing it with a hearty vegetable soup or a slice of Cholesterol-Free Banana Bread for dessert.
Storage & Reheating
Leftover casserole can be stored 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 about 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach-Potato Casserole contains roughly 452 calories, with 7g protein, 57g carbohydrates, and 22g fat. It is an excellent source of potassium (30% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 997mg per serving (43% 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, fresh spinach can be used in place of frozen. Simply sauté about 8 ounces of fresh spinach until wilted, then drain excess moisture before adding it to the potato mixture. This will enhance the flavor and add a nice texture.
How do I make this dish dairy-free?
To make this casserole dairy-free, substitute the sour cream with a dairy-free yogurt alternative and use plant-based margarine instead of butter. For the cheese, there are several dairy-free cheese options available that can melt well.
Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole up to the baking stage, cover it, and refrigerate it for up to 24 hours. When ready to bake, allow it to come to room temperature for about 30 minutes before baking, and adjust the cooking time as needed.
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).