Spinach, Mushrooms & Cheese Casserole

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  • 3 10oz. boxes frozen, chopped spinach, thawed
  • 1  8oz. box mushrooms, sliced*
  • 4 Tbls. butter, divided (vegan, if desired)
  • 1/2 C. finely chopped onion
  • 2 cloves garlic (or you can use some garlic powder)
  • salt & pepper, to taste
  • 1 1/2 C. cheddar cheese** (vegan, if desired)


  1. Preheat oven to 350 degrees.
  2. Add 2 tablespoons butter to saute pan and saute mushrooms and garlic until mushrooms soften and release their water, about 5 minutes. Set aside.
  3. Squeeze excess water out of spinach and add to large bowl. Add 2 tablespoons melted butter, onions, couple shakes of salt & pepper to taste, and mix well.
  4. In small, high walled casserole dish, layer half spinach mixture, mushrooms, half cheese, remaining spinach, then remaining cheese.
  5. Bake 20 minutes, until hot and cheese is melted.


* You can use more mushrooms if you like

**Sometimes I use shredded parmesan or other cheese along with the cheddar.