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Creamy Spinach and Cheese Casserole Recipe

Creamy Spinach and Cheese Casserole Recipe

Rich and comforting, this savory spinach casserole will be a welcome addition to the table. You will love the short prep time and decadent taste. —Annette Marie Young, West Lafayette, Indiana
TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD:10 servings

Ingredients

  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/2 cup fat-free milk
  • 1/2 cup grated Parmesan cheese
  • 4 cups herb seasoned stuffing cubes
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Directions

  • 1. Preheat oven to 350°. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.
  • 2. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through. Yield: 10 servings.

Nutritional Facts

2/3 cup: 205 calories, 8g fat (4g saturated fat), 25mg cholesterol, 723mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 9g protein .

Reviews for Creamy Spinach and Cheese Casserole

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MY REVIEW
lmmanda
Reviewed Jun. 23, 2015

"I cut the recipe in half. It was absolutely delicious! I omitted the stuffing cubes, and added a dash of salt. I also cooked it on the stove so I wouldn't have to heat up the house. Next time, I will add both packages of spinach to half the sauce recipe cuz it was a bit soupy."

MY REVIEW
cegracey
Reviewed Apr. 8, 2015

"This is easy and delicious. It is excellent as written in the recipe, but I might try adding a few fresh herbs next time and see how it turns out. Will make over and over!!"

MY REVIEW
linolson@aol.com
Reviewed Dec. 26, 2014

"Very disappointed in this dish. I thought it dry and with little to no taste. Only one guest and I tried it and we didn't finish the small servings we had."

MY REVIEW
peanuttsmom
Reviewed Sep. 1, 2013

"I didn't have stuffing cubes but I had French's fried onion rings and put that on top the last 5 minutes of cooking it was so good and none left over everybody wanted the recipe"

MY REVIEW
debwards
Reviewed Apr. 3, 2013

"I used fresh mushrooms, lightly sauteed, and cream of mushroom soup.

For the question about fresh spinach, about 20 oz (total) fresh or, if you grow your own, 2 to 3 healthy handfuls."

MY REVIEW
debwards
Reviewed Apr. 3, 2013

"I used fresh mushrooms, lightly sauteed, and cream of mushroom soup.

For the question about fresh spinach, about 20 oz (total) fresh or, if you grow your own, 2 to 3 healthy handfuls,"

MY REVIEW
ernie3343
Reviewed Jan. 20, 2013

"I added fresh sautéed mushrooms and crab meat. It was delicious! I used cream of mushroom soup instead of the chicken flavor. Next time I will add water chestnuts. Wonderful suggestion I can't wait to try it!"

MY REVIEW
angelae30
Reviewed Jan. 9, 2013

"Has anyone ever tried using fresh spinach? If so how much do you think?"

MY REVIEW
ralsgal
Reviewed Jan. 7, 2013

"I've been making a similar recipe for years, and it features sliced water chestnuts!"

MY REVIEW
RaineyNae1
Reviewed Jan. 19, 2012

"This is such a great side dish!! I have made this several times and we absolutely love it! I'm thinking about adding some mushrooms to it next time. Any other suggestions for add-ins?"

MY REVIEW
PTuttle
Reviewed Jan. 16, 2012

"I haven't made this recipe because no one else in my family is fond of spinach, but I was just thinking that some sauteed mushrooms mixed in would really put it over the top."

MY REVIEW
jmkasprak
Reviewed Jan. 18, 2011

"This was an excellent side dish ... freshly grated parmesan cheese really perks up the flavor."

MY REVIEW
sgerbine
Reviewed Dec. 12, 2010

"It wasn't yummy at all. I prefer more spinach, and it was a bit bland in my opinion."

MY REVIEW
pennyjo1947
Reviewed Feb. 25, 2010

"delicious, and I have made this before using 2 cups of shredded zucchini instead of the spinach. Very good too."

MY REVIEW
mjlouk
Reviewed Dec. 26, 2009

"I've made this for two Christmases now and we all love it!"

MY REVIEW
mcmackme
Reviewed Oct. 19, 2009

"My 5-year-old, who is very picky, helped me make this and even had seconds and thirds when we served it to the family!"

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