Spinach Casserole

Elaine Bovender


A lady at our church fixed this for a church dinner once and I thought that it was so delicious! I asked her for her recipe and she proudly gave it to me. I tweaked it just a little bit and this is what I came up with. It's a great dish for company or to share at a pot luck. You can also cut this recipe in half and make it in a smaller casserole dish for just a few people. Enjoy!


☆☆☆☆☆ 0 votes

Makes a 9 X 13 casserole dish
10 Min
30 Min


  • 2 pkg
    frozen chopped spinach, 10 ounce size
  • 2 can(s)
    cream of mushroom soup, 10 ounce size
  • 2 large
    eggs, beaten
  • 2 c
    shredded sharp cheddar cheese
  • 4 oz
    cream cheese
  • ·
    garlic powder and black pepper to taste

  • 6 Tbsp
    melted butter
  • 2 to 3
    sleeves buttery crackers

How to Make Spinach Casserole


  1. Preheat oven to 350 degrees. Spray a 9 X 13 casserole dish with cooking spray, set aside.
  2. Cook spinach according to package directions and drain well. Press with paper towels to remove as much liquid as possible.
  3. In a large bowl, combine spinach, soups, eggs, cheeses, seasonings and mix well with spatula. Pour mixture into prepared casserole dish and smooth out with spatula and sprinkle evenly with topping. Bake for 30 minutes or until golden and bubbly.
  4. TOPPING: Using a food processor or just your hands, crumble the crackers into coarse crumbs. Mix with melted butter and sprinkle evenly on top of casserole.

Printable Recipe Card

About Spinach Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern

Show 4 Comments & Reviews

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