Spinach Casserol - IALU scale - moderately intermediate

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Spinach Casserol - IALU scale - moderately intermediate

Post by sxsdoublegun » Sat Aug 13, 2011 12:12 pm

Michaels Spinach Casserol

3 boxes of frozen spinach
small (2" - 3") white onion
3 tablespoons of olive oil
one box of real cream cheese
one can of cream of mushroom soup
large jar of sliced mushrooms
garlic powder or ground garlic
1/3 cup corn flake crumbs
1/3 cup shreaded mozerella

Put contents of 3 boxes of frozen spinach in 2 gallon pot. Place on stove, turn on to "Low". Place lid on pot. Set timer for 30 min. Dice a small (2" - 3") white onion. Go deal with kids.

When timer goes off, check to make sure that the spinach is completely thawed out and really really warm. If steam comes out of pot when you remove lid, it's good. If no steam, put lid back on pot and cook 10 more minutes. Do not cook until dry.

Dump spinach in a collander to drain. Collander should be in sink. Preheat oven to 350 deg F. Go deal with laundry. You need 20 - 30 min uninterrupted for the next step.

Put pot back on stove, turn heat to Medium. Put 3 tablespoons of olive oil in pot, put in the diced onion, stir until soft. Turn stove to Low, put in one box of real cream cheese (that low fat stuff will not work) and one can of cream of mushroom soup. Stir until well blended, lump free, and creamy. Add large jar of sliced mushrooms that you have drained the water out of. Stir in well. Taste mixture. Add garlic powder or ground garlic, stirring and tasting until you like the flavor. Add a little more garlic and stir again. Turn off the heat. Move pot to cool burner.

You have 15 min of work left on this dish and 20 - 30 min of oven time left.

Use big rubber spatula to mash the spinach in the collander, or a round bottom bowl slightly smaller than the collander. You want the spinach damp but not dripping. Scoop spinach into a 4 quart casserol dish. Add 1/3 cup corn flake crumbs. Fold together. Add the onions/cheese/soup/mushrooms mixture to the spinach/corn flake crumbs mixture. Fold together really well until smooth and consistant. Smooth top. Sprinkle 1/3 cup shreaded mozerella cheese on top. Stick in oven for 20 min or until cheese on top is well melted, a bit of browned cheese is good. Go deal with cats.

Serve hot.

Better the next day after being reheated.


Now if you want to jazz it up, slice 2 cups of fresh mushrooms and saute with the onions. (Do not use the jarred mushrooms later in the recipe.) To really take it up to another level, you can then add 3 tbl butter, 3 tbl flour, stir until just turning brown, add 1 cup cream and stir until thick, a bit of black pepper, a pinch of tarragon. And remove from heat before it breaks. (Do not use can of cream of mushroom soup.)

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