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Creamy Spinach and Cheese Casserole Recipe
Creamy Spinach and Cheese Casserole Recipe photo by Taste of Home

Creamy Spinach and Cheese Casserole Recipe

Publisher Photo
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.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 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

Nutritional Facts

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

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.
Originally published as Creamy Spinach Casserole in Healthy Cooking October/November 2008, p41

Nutritional Facts

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

Reviews for Creamy Spinach and Cheese Casserole

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
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
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
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
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
Reviewed Jan. 9, 2013

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

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