A classic, savory spinach casserole that’s a perfect side dish. It can be made with either a soup base or a lighter cottage cheese base.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 (10 oz) pkg. | Frozen Spinach, thawed & squeezed dry |
| 1 Can | Cream of Mushroom Soup |
| (or) 1 Cup | Cottage Cheese |
| 1 Small | Onion, Chopped |
| 1 Cup | Shredded Cheddar Cheese |
| ½ Cup | Melted Butter |
| 1 Cup | Seasoned Stuffing (dry) |
| 2-3 | Beaten Eggs (optional) |
Instructions
- Preheat oven to 350°F (175°C). Grease a casserole dish.
- Thaw the spinach and squeeze it to remove as much water as possible.
- In a large bowl, combine the drained spinach, cream of mushroom soup (or cottage cheese), chopped onion, shredded cheddar cheese, melted butter, and dry seasoned stuffing.
- If using, add the beaten eggs and stir well.
- Pour the mixture into the greased casserole dish.
- Bake for 30 minutes, or until heated through and bubbly.
Note
Using the optional eggs will result in a firmer, more set casserole, similar to a quiche or strata. Without the eggs, it will be a creamier, looser side dish.
