Spinach and Herb Potato Casserole Recipe

4 1 2
Spinach and Herb Potato Casserole Recipe
Spinach and Herb Potato Casserole Recipe photo by Taste of Home
Publisher Photo

Spinach and Herb Potato Casserole Recipe

Read Reviews
4 1 2
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 6 large potatoes, peeled and boiled
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter or margarine
  • 2 teaspoons salt
  • 1-1/2 teaspoons dill weed
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, cooked and well drained

Directions

In a large mixing 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

Nutritional Facts

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

Popular Videos

  • 6 large potatoes, peeled and boiled
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter or margarine
  • 2 teaspoons salt
  • 1-1/2 teaspoons dill weed
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, cooked and well drained
  1. In a large mixing 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpinach and Herb Potato Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

Loading Image