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Spinach Casserole

Spinach Casserole


10 ozs. fresh spinach
   (or Two 10 oz. packages frozen chopped spinach, thawed and squeezed dry)
1 cup onion chopped
2 eggs
1 can Cream of Mushroom soup
3/4 cup mayonnaise
1 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ozs.) Shredded cheddar cheese
4 Tablespoons (1/2 stick) margarine
2 cups Pepperidge Farm Herb Seasoned Stuffing


  1. If using fresh spinach, cook to wilt. Chop spinach and squeeze liquid out, if necessary.
    (I use a 2 quart Pamper Chef Micro Cooker and microwave on high for 2 minutes. I then use kitchen shears to cut the spinach to smaller pieces. There is enough liquid in the spinach that you don't need to add water, and probably won't need to squeeze out any liquid.)
  2. Combine eggs, soup, mayonnaise, salt, pepper, and cheese. Stir in spinach and onion. Spread into a casserole pan (9” x 9” works well)
  3. In a sauce pan melt margarine. Stir in 2 cups stuffing until well coated. Sprinkle over casserole and bake at 350 degrees for 45 minutes.
  • Casserole may be prepared ahead of time, omitting stuffing until just before baking.


    Spinach Casserole
    Nutrition Information
    Spinach Casserole
    Serving Size:
    Amount Per Serving
    Calories 2949.33
    Calories from Fat 1990.63
    Total Fat
    Saturated Fat
    Trans Fat
    Total Carbohydrate
    Dietary Fiber
    Vitamin A 631%
    Vitamin C 160%
    Calcium 127%
    Iron 86%

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    * Cut amount of salt in half to reduce sodium to 7324.4mg
    Change serving size to get new nutritional values
    Serving Size: 
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    A tad, a dash, a pinch...
    Measuring spoons

    When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
    • Tad = 1/4 teaspoon
    • Dash = 1/8 teaspoon
    • Pinch = 1/16 teaspoon
    • Smidgeon = 1/32 teaspoon
    • Drop = 1/64 teaspoon