Potato Spinach Casserole

Potato Spinach Casserole
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    8 People
  • VIEWS
    532

A comforting and flavorful Potato Spinach Casserole, perfect as a hearty side dish or a satisfying vegetarian meal. Creamy mashed potatoes mingle with vibrant spinach, creating a symphony of textures and tastes that will delight your palate.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    61 g
  • Cholesterol
    43 mg
  • Fiber
    6 g
  • Protein
    11 g
  • Saturated Fat
    11 g
  • Sodium
    766 mg
  • Sugar
    3 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 400°F (200°C). Lightly grease a 2-quart casserole dish to prevent sticking. (5 minutes)

Image Step 02
02 Step

Recipe View Bring a large pot of salted water to a rolling boil. Add the cubed potatoes and cook until fork-tender, approximately 15 minutes. Drain the potatoes thoroughly and mash them until smooth. (20 minutes)

Image Step 03
03 Step

Recipe View In a large bowl, combine the mashed potatoes, drained spinach, sour cream, melted butter, chopped green onions, salt, and pepper. Mix well to ensure all ingredients are evenly distributed. Spoon the mixture into the prepared casserole dish. (10 minutes)

Image Step 04
04 Step

Recipe View Bake in the preheated oven for 15 minutes, or until the casserole is heated through and slightly golden. Remove from the oven and sprinkle the shredded Cheddar cheese evenly over the top. (15 minutes)

Image Step 05
05 Step

Recipe View Return the casserole to the oven and continue baking for an additional 5 minutes, or until the cheese is melted and bubbly. Let stand for a few minutes before serving. (5 minutes)

Ensure the spinach is thoroughly drained to prevent a watery casserole. Squeeze out excess moisture with paper towels or a clean kitchen towel.
For an extra layer of flavor, try adding a pinch of nutmeg or a clove of minced garlic to the potato mixture.
Feel free to substitute other cheeses, such as Gruyere or Monterey Jack, for the Cheddar cheese.
To make ahead, assemble the casserole and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if starting with a cold casserole.

Albin Jaskolski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 177 Ratings)
Total Reviews: (5)
  • Mavis Koss

    Easy to follow recipe and the casserole was delicious. Will definitely make it again.

  • Pearline Pfeffer

    I used frozen spinach and it worked great. Just make sure to squeeze out all the excess water!

  • Karolann Bradtke

    Next time I'll try adding some bacon bits for extra flavor.

  • Halie Howe

    This casserole was a hit at our family dinner! Everyone loved the creamy texture and cheesy topping.

  • Michel Conn

    I added a little garlic powder to the potato mixture and it turned out amazing!

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