Spinach and Herb Potato Casserole Recipe
Spinach and Herb Potato Casserole Recipe photo by Taste of Home
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Spinach and Herb Potato Casserole Recipe

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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!
Recommended: The 13x9 Thanksgiving
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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


  1. 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.
Originally published as Spinach and Herb Potato Casserole in Country Extra July 1991, p49

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FriedaG User ID: 1671534 41504
Reviewed Jan. 4, 2008

"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."

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