Potato Spinach Casserole Recipe

4.5 3
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Potato Spinach Casserole Recipe

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4.5 3
Publisher Photo
As much as my family loves mashed potatoes, once in a while I'll want to dress them up by preparing this recipe. Spinach and chive give this potato dish wonderful flavor, not to mention terrific color.—Mary Allen, Orange, California
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 2 pounds potatoes, peeled and cubed
  • 2/3 cup milk
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
  • 1/4 cup snipped fresh chives
  • 1 teaspoon dill weed

Directions

In a saucepan over medium heat, cook potatoes in boiling salted water until tender; drain. In a mixing bowl, mash potatoes until no lumps remain. Add the milk, butter, salt and pepper; beat until light and fluffy. Stir in spinach, chives and dill. Spread in a greased 2-1/2-qt. casserole. Cover and bake at 350° for 30-40 minutes or until heated through. Yield: 10-12 servings.
Originally published as Potato Spinach Casserole in Taste of Home April/May 1996, p41

Nutritional Facts

3/4 cup: 109 calories, 6g fat (4g saturated fat), 17mg cholesterol, 280mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 2 pounds potatoes, peeled and cubed
  • 2/3 cup milk
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
  • 1/4 cup snipped fresh chives
  • 1 teaspoon dill weed
  1. In a saucepan over medium heat, cook potatoes in boiling salted water until tender; drain. In a mixing bowl, mash potatoes until no lumps remain. Add the milk, butter, salt and pepper; beat until light and fluffy. Stir in spinach, chives and dill. Spread in a greased 2-1/2-qt. casserole. Cover and bake at 350° for 30-40 minutes or until heated through. Yield: 10-12 servings.
Originally published as Potato Spinach Casserole in Taste of Home April/May 1996, p41

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