Spinach & Cheese Casserole Recipe - Food.com (2024)

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photo by PalatablePastime

1. Can you use fresh spinach instead of frozen in this recipe?

   Denise N.

2. can you make this ahead of time? and store in refrig until ready to bake?

   See Also

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   Lisbeth P.

Reviews

1. Yummy! Veggie hating dd loved it and veggie loving ds gobbled up 2 portions...and he is only 15 months old. :) I cut the recipe in half, and used 2 tablespoons of smart balance spread instead of butter in the casserole and sauteed the onion and garlic in EVOO. I used half 2% milk cheddar and part skim mozzarella. I used whole wheat flour instead of all purpose flour and baked this for exactly an hour. It was a great side dish to compliment the honey mustard chicken I made, the best part was that the leftovers made a great breakfast. This is a keeper for sure, thanks so much for sharing!

   shimmerchk

2. My mom used to make this back in the 70s. I had been searching for the recipe! I made it last night and it was perfect. No tweaking required. Will be making this often.

   mellissa r.

3. This is my "go to" recipe for a brunch. It's easy, always comes out great, and you can add other vegetables to it depending on your taste.

   Pat P.

4. Use green onion and 2 eggs, gluten free flour. This might have been in Parade magazine but it was a popular home recipe in the early 70s. I learned to make it from a family friend. It looks good. Make sure you squeeze spinach very dry.

   ASterling

5. Really good. I sauteed the onions and garlic in olive oil instead of butter. Left out the flour and used half cheddar and half mozzarella. Next time I'm going to add something to give it a bit of a spicy kick.

   jincopunk

see 14 more reviews

Tweaks

1. Really good. I sauteed the onions and garlic in olive oil instead of butter. Left out the flour and used half cheddar and half mozzarella. Next time I'm going to add something to give it a bit of a spicy kick.

   jincopunk

2. Good recipe, but high in cholesterol. In an effort to cut down on that, I used 5 eggs instead of 6, but I think 3 would have done the job, and substituted fat free cottage cheese for low fat. I also cut out the butter by using Pam, and instead of sauteing onions and garlic in butter, I just chopped up a bunch of green onions, threw that into the mixture along with granulated garlic to taste. Also used half sharp cheddar and half monterey jack cheese, to give the flavor a bit of diversity. I added some cayenne pepper to give it a little zing, as well as salt and pepper (not indicated in the recipe). The final casserole was delicious, appreciated by all.

   Kaisachi

3. Yummy! Veggie hating dd loved it and veggie loving ds gobbled up 2 portions...and he is only 15 months old. :) I cut the recipe in half, and used 2 tablespoons of smart balance spread instead of butter in the casserole and sauteed the onion and garlic in EVOO. I used half 2% milk cheddar and part skim mozzarella. I used whole wheat flour instead of all purpose flour and baked this for exactly an hour. It was a great side dish to compliment the honey mustard chicken I made, the best part was that the leftovers made a great breakfast. This is a keeper for sure, thanks so much for sharing!

   shimmerchk

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