The Seasoned MomSpinach Casserole
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Ingredients
Serves 6- ½ of a 10.5 ounce can of condensed cream of mushroom soup, ((about ⅔ cup))
- 2 (10 ounce) packages frozen chopped spinach
- 1 cup (4 ounces) grated sharp cheddar cheese
- ½ cup sour cream, (at room temperature)
- ¼ cup milk, (at room temperature)
- 1 cup panko breadcrumbs or coarsely crushed Ritz crackers
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons melted butter, (divided)
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Steps
- Step 1
Preheat the oven to 350°F. Grease a 1 ½-quart baking dish; set aside. Cook the spinach in the microwave according to the package instructions. Drain thoroughly by squeezing the spinach tightly in a dish towel to wring out the extra liquid.
- Step 2
In a medium saucepan over low heat, combine the soup, milk, cheese, sour cream, 2 tablespoons of the melted butter, salt, and pepper. Stir until just warmed through and combined. Add the spinach; mix well.
- Step 3
Transfer the spinach mixture to the prepared baking dish. In a small bowl, stir together the breadcrumbs or cracker crumbs with the remaining 1 tablespoon of melted butter. Sprinkle the buttered crumbs over the top of the casserole.
- Step 4
Bake the casserole, uncovered, for 30 minutes, or until it's heated through and golden brown on top.
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Preheat the oven to 350°F. Grease a 1 ½-quart baking dish; set aside. Cook the spinach in the microwave according to the package instructions. Drain thoroughly by squeezing the spinach tightly in a dish towel to wring out the extra liquid.
Source: The Seasoned Mom
