Spinach Mushroom Casserole

Melonie Sain Simpson


My sweet mom started making this when I was a teenager, and up until then, I would not TOUCH spinach. I have yet to meet a spinach "hater" that did not LOVE this! Delish!

pinch tips: Non-Stick Rice Every Time



approx. 10


15 Min


30 Min


3 box
10 oz. chopped frozen spinach, thawed
1 lb
fresh mushrooms
2 stick
butter (not margarine!)
8 oz
cream cheese
4 slice
soft wheat bread, cut into small cubes

Directions Step-By-Step

Add spinach to pan with small amount of water and bring to quick boil. Drain well (I squeeze the water out through a colander).
Melt one stick butter in large skillet, add sliced mushrooms, and sprinkle with garlic powder and salt (to taste). Add mushroom mixture to drained spinach, along with chopped-up block of cream cheese. Mix lightly. Pour into casserole dish.
Melt the other stick of butter in the same skillet, and add chopped bread cubes. Stir constantly over high heat until nicely toasted. Sprinkle over spinach mixture.
Bake at 350 degrees for 30 minutes, until bubbly. (It doesn’t take long because everything is already warm). Yum Yum eat em up!

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids