Thanksgiving Favorite: Spinach, Mushrooms and Cheese Casserole
Try this Thanksgiving Favorite Spinach Mushrooms and Cheese Casserole recipe or contribute your own.
Try this Thanksgiving Favorite Spinach Mushrooms and Cheese Casserole recipe or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degrees.
- Add 2 tablespoons butter to saute pan and saute mushrooms and garlic until mushrooms soften and release their water, about 5 minutes. Set aside.
- Squeeze excess water out of spinach and add to large bowl. Add 2 tablespoons melted butter, onions, couple shakes of salt & pepper to taste, and mix well.
- In small, high walled casserole dish (1.5-2 quart size is good), layer half spinach mixture, mushrooms, half cheese, remaining spinach, then remaining cheese.
- Bake 20 minutes, until hot and cheese is melted.
Swapping cheddar for Swiss or Gruyere shifts the flavor profile toward a sharper, nutier finish while maintaining the required fat ratio for proper melting. Scaling this bake requires careful attention to pan dimensions. Doubling the ingredients demands a larger baking vessel rather than a deeper one. Excess depth traps moisture, preventing the center from reaching the necessary temperature before the edges burn. Single batches fit ideally into a 1.5 to 2-quart casserole dish. Thawed frozen spinach retains significant cellular water. Squeezing this moisture out thoroughly prevents a watery bake. A clean kitchen towel works better than paper towels for wringing out the greens completely. Sliced mushrooms release their internal liquid quickly when exposed to heat. Cook them until that released water evaporates entirely before combining them with other components. Skipping this reduction step leaves excess liquid in the dish. Butter distribution matters for browning. Divide the fat evenly between the vegetable sauté and the spinach mixture to ensure uniform richness. Layering the ingredients systematically guarantees every portion receives both vegetables and cheese. Bake the dish uncovered at 350 degrees Fahrenheit. Visual cues dictate doneness here since internal temperature probes are unnecessary for vegetable bakes. Look for bubbling edges and completely melted cheese across the top surface, which typically occurs around the 20-minute mark.
