While we eat a lot of salads in the summer, I tend to prepare more baked veggies in the winter. On a cold day, a warm casserole is just much more appealing than raw lettuce. Plus, gardens are not exactly producing an abundance of fresh produce at this time of year!
This recipe came to me by way of my bridal shower, where all of the guests contributed recipes for my new kitchen. Unfortunately, this recipe card was not signed, so I can’t even give credit to the appropriate person. Let me tell you, though – this is the way to eat spinach!
Even my kids liked this side dish because, let’s be honest, it doesn’t have a strong spinach taste. It’s more like a hint of spinach, dominated instead by the creamy, cheesy sauce and the buttery bread crumb topping. I like to think that I’m easing my children into their leafy greens!
And since it’s Dinosaur Week in our house, we had a nice conversation about which dinosaurs would have loved these greens – Brontosaurus, perhaps? Anything to get the boys excited about their veggies!
- 2 packages (10 ounces each) frozen, chopped spinach
- ½ can cream of mushroom soup
- ¼ cup milk
- 1 cup grated cheddar cheese
- ½ cup sour cream
- 2 Tablespoons butter, melted, plus additional butter for bread crumbs
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup buttered bread crumbs (note: just add about 2 Tablespoons of melted butter to a cup of bread crumbs and stir to combine)
- Cook spinach in microwave according to package instructions. Drain thoroughly by squeezing spinach tightly in a dish towel to wring out all of the extra liquid.
- In a medium sauce pan over low heat, combine soup, milk, cheese, sour cream, melted butter, salt and pepper. Stir until just warmed through and combined. Add spinach and mix well.
- Pour spinach mixture into a greased 1 ½ -quart baking dish. Top with buttered bread crumbs.
- Bake casserole at 350 degrees F for 30 minutes.