Spinach and Herb Potato Casserole Recipe

Spinach and Herb Potato Casserole Recipe photo by Taste of Home

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This is one of my favorite potato dishes. I first had it at a church potluck, and I couldn't believe there was spinach in it - I usually don't care for spinach!

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Spinach and Herb Potato Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 8 Servings

15 20 35

Ingredients

6 large potatoes, peeled and boiled
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup butter, softened
2 teaspoons salt
1-1/2 teaspoons dill weed
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, cooked and well drained

Directions

In a large bowl, whip potatoes, cream cheese, sour cream and butter until smooth. Add all remaining ingredients and continue to beat until well mixed. Spoon into a greased 2-qt. casserole. Bake at 375° for 20 minutes. Casserole can be prepared ahead and refrigerated, then baked just before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 487 calories, 27 g fat (17 g saturated fat), 82 mg cholesterol, 848 mg sodium, 53 g carbohydrate, 6 g fiber, 10 g protein.

Originally published as Spinach and Herb Potato Casserole in Country Extra July 1991, p49

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Spinach and Herb Potato Casserole

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(1-1) of 1 reviews

Reviewed on Jan. 04, 2008 by FriedaG

I took this casserole to a family gathering and was asked over and over: What's in this? As tasty as it is pretty, this is a dandy way to get your family to eat spinach.