creamed spinach casserole

Name: Creamed Spinach Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 package(s) (10 ounces each) frozen chopped spinach; 1/2 can(s) cream of mushroom soup, not diluted; 1/4 cup(s) milk; 1 cup(s) grated cheddar cheese; 1/2 cup(s) sour cream; 2 tablespoon(s) butter, melted; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 cup(s) bread crumbs, buttered (2 tbsp. of melted butter to 1 cup of bread crumbs and stir)

(1 RATING)

4 Pinches

Anita Hoffman

Holland, PA

Updated on Nov 14, 2019

Easy, delicious side dish. Great for the holdays.

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prep time 15 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

2 packages (10 ounces each) frozen chopped spinach
1/2 can cream of mushroom soup, not diluted
1/4 cup milk
1 cup grated cheddar cheese
1/2 cup sour cream
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup bread crumbs, buttered (2 tbsp. of melted butter to 1 cup of bread crumbs and stir)

How To Make creamed spinach casserole

Step 1

Cook spinach in microwave. Drain thoroughly. In a medium saucepan over low heat, combine soup, milk, cheese, sour cream, melted butter, salt and pepper. Stir. Add spinach and mix well.

Step 2

Pour spinach mixture into a greased 1-1/2 quart baking dish. Top with buttered bread crumbs.
Step 3

Bake at 350 degrees for 30 minutes.
Step 4

This can be made in advance. Cool, cover and refrigerate for up to 2 days. When ready to bake, allow the casserole come to room temperature on the counter for 30 minutes before baking.
Step 5

The baked creamed spinach will last in the refrigerator for 3 to 5 days. To reheat, place in a small baking dish and bake at 325 degrees until warm.
Step 6

Instead of cheddar cheese, use mozzarella cheese.
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