Why You’ll Love This Recipe
The creamy, flavorful spinach filling is enriched with sautéed celery and onion, while the golden, crispy bread cubes on top create the perfect crunchy contrast. The blend of flavors is both comforting and satisfying, making this casserole a great addition to any meal. It’s also easy to prepare and is sure to please both spinach lovers and those who may not typically enjoy greens.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the casserole:
- 1/2 cup butter, divided
- 2 celery ribs, finely chopped
- 1 small onion, finely chopped
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2 cups cubed bread (1/2 inch)
Directions
- Preheat Oven: Set the oven to 350°F (175°C).
- Cook the Vegetables: In a large skillet, heat 1/4 cup of butter over medium heat. Add the chopped celery and onion and cook until tender, about 4-5 minutes.
- Add Spinach and Soup: Stir in the spinach and cream of mushroom soup, mixing well.
- Transfer to Baking Dish: Transfer the spinach mixture into a 1-1/2-quart round baking dish.
- Prepare Topping: In a small saucepan, melt the remaining butter over medium heat. Stir in the bread cubes, making sure they’re coated with butter.
- Top and Bake: Sprinkle the buttered bread cubes over the spinach mixture. Bake for 35-40 minutes, until bubbly and the bread cubes are golden brown.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Variations
- Add cheese: Sprinkle grated cheese such as cheddar or mozzarella on top of the bread cubes before baking for a cheesy twist.
- Add nuts: Top the casserole with chopped pecans or walnuts for added crunch and flavor.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Cook it down until wilted, then squeeze out the excess moisture before using it in the recipe.
2. Can I make this casserole ahead of time?
Yes, you can assemble the casserole and store it in the refrigerator before baking. Just bake it when you’re ready to serve.
3. Can I use a different type of soup?
If you don’t have cream of mushroom soup, you can substitute with cream of chicken soup or a similar creamy soup.
4. Is this recipe vegetarian?
Yes, this casserole is vegetarian as long as you use a vegetarian-friendly soup.
5. Can I make this casserole gluten-free?
To make this recipe gluten-free, use gluten-free bread cubes and ensure the soup is gluten-free.
6. Can I add more vegetables to the casserole?
Yes, you can add vegetables like mushrooms, bell peppers, or carrots to the spinach mixture for added flavor and nutrition.
7. Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. Bake from frozen or thaw overnight in the refrigerator.
8. Can I make this casserole without bread?
Yes, you can omit the bread and use crushed crackers or breadcrumbs as a topping.
9. Can I use a different type of bread for the topping?
Any type of bread can be used for the topping, but a hearty, thick bread like sourdough or French bread works best.
10. How can I make this casserole spicier?
Add a pinch of red pepper flakes or chopped jalapeños to the spinach mixture for some heat.
Conclusion
Crunchy Spinach Casserole is a versatile and tasty dish that combines creamy spinach with a delightful crunchy topping. Whether you’re looking for a side for a festive meal or a weeknight dinner, this recipe is sure to satisfy. With its simple ingredients and comforting flavors, it’s a great addition to any table!
Crunchy Spinach Casserole
This Crunchy Spinach Casserole is the perfect combination of creamy spinach filling and a golden, crispy bread topping. A deliciously comforting dish, it’s perfect for family dinners or as a holiday side. With simple ingredients and satisfying textures, this casserole is sure to become a crowd favorite!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish, Comfort Food
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Casserole:
- ½ cup butter, divided
- 2 celery ribs, finely chopped
- 1 small onion, finely chopped
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2 cups cubed bread (1/2 inch)
Instructions
- Preheat Oven: Set the oven to 350°F (175°C).
- Cook the Vegetables: In a large skillet, heat ¼ cup butter over medium heat. Add chopped celery and onion, cooking until tender (about 4-5 minutes).
- Add Spinach and Soup: Stir in the thawed and squeezed spinach, followed by the cream of mushroom soup. Mix well.
- Transfer to Baking Dish: Transfer the spinach mixture into a 1-1/2-quart round baking dish.
- Prepare Topping: In a small saucepan, melt the remaining butter over medium heat. Stir in the bread cubes, ensuring they’re coated with butter.
- Top and Bake: Sprinkle the buttered bread cubes over the spinach mixture. Bake for 35-40 minutes, until bubbly and the bread cubes are golden brown.
Notes
- Variations:
- Add grated cheese (cheddar or mozzarella) on top of the bread cubes for a cheesy twist.
- For added crunch and flavor, top with chopped pecans or walnuts.
- Storage and Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until heated through.
