Crunchy Spinach Casserole

Name: Crunchy Spinach Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 1/2 cup butter, divided; 2 celery ribs, finely chopped; 1 small onion, finely chopped; 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 2 cups cubed bread (1/2 inch)

Our holidays would not be the same without this family tradition. My mother made it every Thanksgiving when I was growing up; now I make it every Christmas as well, and my children and grandchildren absolutely love it! We triple the recipe because the kids can't get enough. —Sharon Scaletta, Johnstown, Pennsylvania

Ingredients

1/2 cup butter, divided
2 celery ribs, finely chopped
1 small onion, finely chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups cubed bread (1/2 inch)

Directions

Preheat oven to 350°. In a large skillet, heat 1/4 cup butter over medium heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Stir in spinach and soup.
Transfer to a 1-1/2-qt. round baking dish. In a small saucepan, melt remaining butter over medium heat. Stir in bread cubes. Sprinkle over top. Bake until bubbly and bread cubes are golden brown, 35-40 minutes.

Nutrition Facts

3/4 cup: 369 calories, 29g fat (15g saturated fat), 64mg cholesterol, 974mg sodium, 23g carbohydrate (4g sugars, 7g fiber), 8g protein.

Originally published as Beatrice's Spinach Casserloe in Taste of Home Christmas Annual 2017

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Ann

Jan 13, 2019

Made this to go with my rib roast for Christmas dinner. Absolutely delicious!! I used 3 bags of fresh baby spinach instead of frozen. Used french bread for the "croutons". Will definitely be on the menu again soon.