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Spinach Mushroom Casserole

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The holiday season is always busy, so my family and I are looking for quick and easy recipes to make and share. This recipe for Spinach Mushroom Casserole is a hearty vegetarian dish that can be either a main dish for a busy weeknight or a side for a special holiday meal.

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I use Swanson® Chicken Broth for making my holiday stuffing, and for making delicious soup with leftovers, like the Turkey Corn Chowder I made a few weeks ago.

I like this Spinach Mushroom Casserole because it is versatile enough to be either a main dish or a side dish. My oldest daughter is vegetarian, so I always want to make sure that I provide some good options for her at the holidays. Plus I love how easy it is to make!

Mushroom risotto with cheesy sauce.

The dish is made by piling the casserole dish with layers of bread cubes, mushrooms, cheese and spinach. Then I use the Campbell’s® Condensed Cream of Mushroom Soup, mixed with some milk and an egg, as a quick cream sauce and pour it over the casserole. As the casserole bakes the sauce thickens and soaks into the bread cubes and veggies, and the result is an easy dinner with lots of vegetables and enough cheesy creaminess to satisfy everyone.

Mushroom and spinach casserole.

It would be easy to change up the recipe to match your family’s taste too. You could add onions, replace the spinach with kale or use Swiss cheese instead of mozzarella. The possibilities are endless!

A casserole dish filled with spinach and mushrooms.
A casserole dish filled with spinach and mushrooms.
4.67 from 6 votes

Spinach Mushroom Casserole

Published By Anne
This recipe for Spinach Mushroom Casserole is a hearty vegetarian dish that can be either a main dish for a busy weeknight or a side for a special holiday meal.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings: 6
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Ingredients
 

  • 2 Tablespoon butter
  • 10 oz. mushrooms chopped
  • 1 box frozen spinach thawed
  • 6 slices of white bread
  • 1 cup mozzarella cheese shredded
  • 1 can Campbell's® Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat the oven to 375.
  • Melt the butter in a frying pan over medium heat. Saute the mushrooms until they are browned, about 8 minutes.
  • While they are browning cut bread into cubes and make sure all the water is squeezed out of the thawed spinach.
  • Spray a 2 quart casserole dish with cooking spray.
  • Put 1/2 the bread cubes, spinach and mushrooms in the casserole dish and top with 1/2 the cheese.
  • Repeat the layers with remaining ingredients.
  • In a large measuring cup whisk the Campbell's® Condensed Cream of Mushroom Soup with the milk and an egg. Pour over the casserole pan.
  • Bake for 45 minutes, until the top just starts to brown.

Notes

Nutrition facts are estimates.

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Nutrition Information

Calories: 233kcal | Carbohydrates: 19g | Protein: 13g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 786mg | Fiber: 2g | Sugar: 3g

Nutrition facts are estimates.

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A dish of spinach mushroom casserole on a table.
anne

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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