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Spinach Cheese Bake Recipe

Spinach Cheese Bake Recipe photo by Taste of Home

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EVEN THOSE who aren't fond of spinach will find this dish very tasty, because the spinach flavor is mellowed by the cheese and eggs. Those who enjoy spinach (like me) love this dish. I discovered this delicious recipe at a church luncheon, and it has become one of my family's favorite. -Elaine Hoehn, Merriam, Kansas

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Spinach Cheese Bake Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6-8 Servings

20 45 65

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups milk
8 ounces process cheese (Velveeta), shredded
1 package (10 ounces) frozen chopped spinach, thawed and drained
1-1/2 cups soft bread crumbs
3 eggs, lightly beaten
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper

Directions

In a medium saucepan over low heat, melt butter; blend in flour until smooth. Cook and stir for 1-2 minutes. Gradually stir in cheese until melted. Add spinach, bread crumbs, eggs and seasonings; mix well.
Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until lightly browned. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 229 calories, 15 g fat (9 g saturated fat), 116 mg cholesterol, 611 mg sodium, 12 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Spinach Cheese Bake in Reminisce November/December 1996, p49

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Reviews for Spinach Cheese Bake

Spinach Cheese Bake

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Reviewed on Apr. 18, 2013 by manderz_46

I used fresh spinach rather than the frozen. It was very tasty and a great way to get people who are not fans of spinach to eat some.

Reviewed on Jul. 12, 2012 by marathonrunner

One of our family favorites. Have made it for years and extended family of all ages loves it. Glad to have it in my collection.

Reviewed on Dec. 19, 2010 by raceywlf

I have also made this for many years, we all love it, the only change I make is to use 2 frozen packages of spinach instead of 1, and the rest the same. I also put it in a greased baking dish. I plan on making it for xmas, and will make 1 1/2 times the recipe, because it goes so fast. thanks Elaine for the great recipe.

Reviewed on Jan. 11, 2010 by grammadebby

I have cooked this recipe many times. My family loves it. Leftovers are good warmed over and served for breakfast. (If you have any left over!) The writing of this recipe left out an important step. After blending the flour in, gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Remove from heat; then stir in cheese until melted. From that point the recipe is correct.