Creamy Spinach Casserole
Very quick, inexpensive, and easy side dish. I serve this every Thanksgiving, although I double it. We rarely go longer than a month without having this at our dinner table.
Very quick, inexpensive, and easy side dish. I serve this every Thanksgiving, although I double it. We rarely go longer than a month without having this at our dinner table.
- Carbohydrate 0.948533333333333 g
- Cholesterol 24.8375 mg
- Fat 8.79305833333333 g
- Fiber 0 g
- Protein 2.939875 g
- Saturated Fat 5.29442583333333 g
- Serving Size 1 1 Serving (38g)
- Sodium 81.4775 mg
- Sugar 0.948533333333333 g
- Trans Fat 0.827058333333333 g
- Calories 93 calories
Step-by-step
- Preheat oven to 350.
- Butter a 1-quart baking dish.
- Drain spinach well in a colander.
- Squeeze out as much moisture as possible with your hands.
- Combine spinach with dry soup mix and sour cream.
- Blend well.
- Transfer to baking dish.
- Top with cheese and bake, uncovered, 30 minutes, or until hot and bubbly.
Why does frozen spinach release so much liquid during baking? Leafy greens contain high water content stored within rigid cellular walls that rupture during freezing. When thawed, this water floods the surrounding matrix. Squeezing the drained vegetable by hand removes excess cellular liquid that would otherwise dilute the dairy emulsion and prevent the casserole from thickening properly.
Dry onion soup mix acts as a seasoned binder in this formulation. Dehydrated onion flakes, salt, and flavorings absorb free moisture while imparting savory compounds throughout the dish. Sour cream provides a high-fat dairy base with a low pH. This acidity helps tenderize the mixture while maintaining a stable emulsion under moderate thermal exposure.
Baking at 350 degrees Fahrenheit allows heat to penetrate the 1-quart dish gradually without scorching the dairy solids. Sharp cheddar cheese contains less moisture than mild varieties, melting smoothly across the surface during the final thirty minutes of baking. Watch for bubbling edges and a lightly browned top as the visual cue for doneness.
Standard metal baking pans conduct heat faster than ceramic or glass alternatives. If using a glass dish, reduce the oven temperature by 25 degrees or expect slightly extended cooking times. Leftovers keep safely in a sealed container in the refrigerator for up to three days.
