Spinach Mushroom Casserole
Add this easy Spinach Mushroom Casserole to your menu and you will impress your guests and family with a tasty and attractive treat.
- 2 packages (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
- 2 tablespoons butter
- 1 can (4-oz.) sliced mushrooms, drained
- 1/4 cup chopped onion
- 1/4 cup shredded cheddar cheese
Directions, Reviews, Nutrition
MELT butter in small skillet; add mushrooms and onion. Cook until golden brown. Combine Spinach Soufflé, mushrooms and onion in 1-quart baking dish; sprinkle with cheese.
BAKE for 35 to 40 minutes or until knife inserted near center comes out clean.
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I have been making this dish for more than 20 years. I put the mixture in a pre-cooked deep dish pie crust and sprinkle the top with parmesan cheese. To cut down on calories I'm going to try it without the crust this year. I tell everyone it's a spinach quiche.
I usually stay away from the frozen, boxed side dishes but we will be using this recipe again. Adding fresh mushrooms was an easy way to make it more "home made" looking. Though I don't recommend it, my husband ate it like it was the main course. Our one year old loved it.
Outstanding and Easy
This side dish makes you look like a gourmet chef. It is so easy to put together and it tastes so good! It now rivals the usual holiday side dishes! Even my mom loved it!
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
- Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet.