Best Winter Spinach Potato Casserole Recipes

POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

SPINACH AND POTATO CASSEROLE W/ FETA CHEESE

Steps:

• Set oven to 350 degrees Grease a shallow 2-quart casserole dish.
• Squeeze as much as the water as possible from the spinach; set aside.
• Peel and shred the potatoes.
• Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and dill.
• Transfer half of the potato mixture into the bottom of a greased casserole dish.
• Top with the spinach, then sprinkle the crumbled feta cheese over the spinach.
• Top with the remaining potato mixture.
• Cover, and bake for 30 minutes.
• Remove the casserole from the oven, uncover, and sprinkle with Parmesan cheese, and dot with 2-3 Tbsp butter.
• Bake uncovered for 25-30 minutes longer.

POTATO-SPINACH SWIRL CASSEROLE

Steps:

• Heat oven to 350°F. Heat water, 1/2 cup of the soup and the butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
• Prepare spinach as driected on box; drain well. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
• Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.

POTATO SPINACH CASSEROLE

Steps:

• Combine all ingredients except cheese in large bowl.
• Spoon into greased 2 quart casserole.
• Bake uncovered at 400 degrees for 15 minutes.
• Top with cheese and bake 5 more minutes.

CHEESY SPINACH-POTATO EGG CASSEROLE

Steps:

• Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
• Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
• Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

MASHED POTATO SPINACH CASSEROLE

Steps:

• Peel, cook and mash potatoes.
• Add sour cream, salt, pepper (and butter if desired).
• Mix in enough milk to bring it to your favorite mashed potato consistency.
• Add spinach (and seasonings if desired).
• Place in casserole dish and top with grated cheddar cheese. (sometimes I also mix a bit of the cheese in with the potatoes before topping).
• Bake in 350 oven for 20-30 minutes.
• We like to serve this with corn, which usually ends up mixed in with all the rest.

POTATO, SPINACH, & MUSHROOM CASSEROLE

Steps:

• Preheat oven to 400.
• Grease 2 large baking sheets& set them aside.
• Scrub potatoes under cold water.
• Do not peel.
• Cut potatoes lengthwise into 1/4 inch thick slices.
• Place slices in a large bowl.
• Add 4 T olive oil, garlic, salt and pepper to bowl.
• Toss the potatoes gently coating them as best you can.
• It is easiest to do by hand, but a little messy.
• Once tossed, lay potatoes out on prepared baking sheets.
• Try not to overlap.
• Cover pans tightly with aluminum foil& bake for 30 minutes (see below what to do while potatoes are baking).
• When done, remove pans from oven.
• Uncover to cool.
• Do not turn oven off.
• While potatoes are baking, heat remaining 2 T oil in a large pot.
• Add onions and cook over medium heat until soft (about 5 minutes).
• Add mushrooms until they throw off their juices (about another 5 minutes).
• Stir in spinach.
• then add salt& pepper to taste.
• Cover and cook til spinach wilts (about 4 minutes).
• Uncover and cook off any liquid in the pot.
• Remove the pot from heat and stir in ricotta.
• Grease a 13 X 9 inch baking pan.
• Line the bottom of pan with 1/3 of potatoes.
• Spoon 1/2 spinach mixture over layer of potatoes& sprinkle with 1/3 of cheese.
• Make another layer of potatoes, cover with remaining spinach mixture& another 1/3 of the cheese.
• Lastly, cover with remaining potatoes& sprinkle the rest of the cheese.
• Bake until the casserole turns golden brown on top.
• Approximately 25 minutes.
• Remove pan from oven& let settle for 5 minutes before cutting up slices.