Spinach With Sour Cream
A creamy spinach dish blended with sour cream, Parmesan, and eggs, baked to perfection—ideal as a side or vegetarian main for family dinners or gatherings.
Ingredients
Instructions
- If using fresh or frozen spinach, cook and then drain it.
- Chop the spinach in a mixing bowl and add all other ingredients.
- Pour the mixture into a lightly greased casserole dish.
- Bake at 350°F (175°C) for 30 minutes or until a knife inserted comes out clean.
- Do not overcook as it will separate.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt in place of sour cream. If you prefer a milder flavor, use fresh garlic instead of powdered. Fresh spinach can also be used, but be sure to sauté it briefly before adding it to the mixture to remove excess moisture. Adjust the amount of Parmesan cheese according to your taste, and feel free to add herbs like dill or nutmeg for additional flavor.
Serving Suggestions
This dish pairs beautifully with a side of crusty bread or a simple green salad for a light meal. For a heartier option, serve it alongside grilled chicken or a piece of fish. It also complements breakfast favorites like Susie's Eggs or can be enjoyed as a vegetarian main dish. Consider serving it with a sprinkle of extra Parmesan on top for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the casserole with foil and warm it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions for a quick meal, but be cautious not to overcook as it may become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach With Sour Cream contains roughly 860 calories, with 12g protein, 54g carbohydrates, and 67g fat. It is an excellent source of protein (25% of the Daily Value) and calcium (24% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 2242mg per serving (97% 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 canned?
Yes, fresh spinach can be used as an alternative to canned. Just wash and sauté it until wilted, then drain off any excess moisture before mixing it with the other ingredients. This will enhance the flavor and texture of the dish.
What can I substitute for Parmesan cheese?
If you don't have Parmesan cheese, you can substitute it with Pecorino Romano or even a sharp cheddar for a different flavor profile. Nutritional yeast can also be used for a dairy-free option that adds a cheesy flavor.
Is this recipe suitable for freezing?
Yes, you can freeze this spinach casserole. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to three months. To reheat, thaw in the refrigerator overnight and then warm it in the oven until 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).