Spinach Casserole With Mushrooms

a white plate with a square of spinach and cheese casserole

5 from 1 vote

Spinach Casserole With Mushrooms

Sharp cheddar, tender mushrooms, and real eggs come together in this spinach casserole, no canned soup required. It's a side dish that disappears fast, whether it's sitting next to a weeknight roast chicken or holding a spot on the holiday table.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 116kcal

Author: Gwen Wolken

Equipment

1 9x13 Casserole Dish

Ingredients

2 frozen chopped spinach 10 oz bags
1 whole onion chopped
5 ounces mushrooms chopped
2 tablespoons butter
2 whole eggs
2 cups shredded cheese of choice
1 teaspoon salt
½ teaspoon pepper
2 teaspoon garlic powder

Instructions

Preheat the oven to 375 degrees.
Grease a 9x13 casserole dish and set aside.
In a large skillet, saute the onions in butter over medium heat until soft and translucent.
Add the mushrooms. Saute until the mushrooms are just starting to brown. Season with a touch of salt. Turn off the heat and set aside.
Cook the spinach in the microwave according to the package. Drain the water out of the cooked spinach by squeezing the spinach in a colander over the sink.
Place the spinach into a bowl.
Add the onions and mushrooms to the bowl.
Add the rest of the ingredients and combine.
Pour the mixture into the greased casserole dish. Add more cheese if desired.
Bake for 35 minutes to an hour. The top should look lightly brown and the cheese should be melted.

Notes

Assemble up to 24 hours ahead, cover, and refrigerate. Let it sit at room temperature for about 20 minutes before baking.

This casserole freezes well, whole or in slices, for up to 2-3 months. Because it's built on eggs rather than cream cheese or canned soup, it holds its texture on thaw instead of turning watery.

Serve it alongside a holiday roast chicken, or keep it simple on a weeknight with grilled or baked salmon.

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