Crunchy Spinach Casserole Recipe

Introduction

This Crunchy Spinach Casserole is a comforting side dish perfect for any occasion. Combining tender spinach, savory mushroom soup, and a buttery, crunchy bread topping, it’s an easy way to add greens to your meal with delicious texture and flavor.

Ingredients

• 1/2 cup butter, divided
• 2 celery ribs, finely chopped
• 1 small onion, finely chopped
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2 cups cubed bread (1/2 inch)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large skillet, heat 1/4 cup of butter over medium heat. Add the finely chopped celery and onion and cook, stirring occasionally, until they are tender, about 4 to 5 minutes.
2. Step 2: Stir in the thawed and squeezed spinach along with the undiluted cream of mushroom soup. Mix well to combine.
3. Step 3: Transfer the spinach mixture to a 1-1/2 quart round baking dish, spreading it evenly.
4. Step 4: In a small saucepan, melt the remaining 1/4 cup of butter over medium heat. Add the bread cubes to the melted butter and stir to coat them thoroughly.
5. Step 5: Sprinkle the buttered bread cubes evenly over the top of the spinach mixture in the baking dish.
6. Step 6: Bake in the preheated oven for 35 to 40 minutes, until the casserole is bubbly and the bread cubes are golden brown and crunchy.

Tips & Variations

• For extra flavor, you can add a cup of shredded cheddar or Parmesan cheese to the spinach mixture before baking.
• Try using whole wheat or sourdough bread cubes for a different taste and added texture.
• If you prefer fresh spinach, steam and chop about 2 pounds before using instead of frozen.
• Add a pinch of nutmeg or garlic powder to the spinach mixture to enhance the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes, to keep the topping crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and refrigerate it before baking. Add the bread topping just before putting it in the oven to keep it crisp.

Is there a dairy-free option for this recipe?

To make it dairy-free, use a dairy-free butter substitute and check for a dairy-free cream of mushroom soup or make a homemade version.

Crunchy Spinach Casserole Recipe

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★★★★★

4.7 from 76 reviews

• Author: Rafael
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A creamy and flavorful Crunchy Spinach Casserole featuring tender spinach cooked with celery and onion in a rich mushroom soup base, topped with golden, buttery bread cubes baked to perfection for a delightful crispy finish.

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Ingredients

Scale 1x2x3x

Spinach Mixture

• 1/4 cup butter
• 2 celery ribs, finely chopped
• 1 small onion, finely chopped
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Topping

• 1/4 cup butter
• 2 cups cubed bread (1/2 inch)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Cook Vegetables: In a large skillet, melt 1/4 cup butter over medium heat. Add the finely chopped celery and onion. Cook and stir these until they become tender, about 4-5 minutes, to release their flavors and soften the vegetables.
3. Combine Spinach and Soup: Stir the thawed and well-drained chopped spinach into the skillet with the cooked celery and onion. Then, add the undiluted can of condensed cream of mushroom soup. Mix thoroughly to combine all ingredients evenly, creating a creamy spinach mixture.
4. Transfer to Baking Dish: Pour the spinach and soup mixture into a 1-1/2 quart round baking dish, spreading it out evenly.
5. Prepare Topping: In a small saucepan, melt the remaining 1/4 cup butter over medium heat. Once melted, stir in the 2 cups of 1/2-inch bread cubes, coating them well with the butter to ensure a crispy topping once baked.
6. Top and Bake: Sprinkle the buttered bread cubes evenly over the spinach mixture in the baking dish. Place the dish in the preheated oven and bake until the casserole is bubbly and the bread cubes are golden brown and crunchy, about 35-40 minutes.
7. Serve: Remove from oven and serve the casserole warm as a savory side dish or a delicious vegetarian main course.

Notes

• Make sure to thoroughly squeeze out excess water from the thawed spinach to prevent the casserole from becoming watery.
• You can substitute the bread cubes with crushed crackers or breadcrumbs for a different topping texture.
• This casserole can be prepared ahead of time and baked just before serving for convenience.
• For a gluten-free version, use gluten-free bread.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: Spinach casserole, creamy spinach bake, crunchy spinach side dish, mushroom soup casserole, baked spinach recipe