Spinach Casserole

Most folks don’t care for spinach and that’s true for my hubs and kids too; however, I love it!  My mom made this dish several years ago and David and Alex loved it despite the spinach.  I don’t make this often because its high in carbs and calories, but its definitely an easy dish to make that has quite a bit of taste…even for the non-spinach lovers out there. I cannot remember where my mom got this recipe.  I also changed up the original recipe a bit.

spinach cass.

What ya need:

  • 1 can cream of chicken soup
  • 4 oz. cream cheese, softened (I let it sit out for half an hour to an hour beforehand)
  • 1/2 cup skim milk
  • 1/4 cup grated Parmesan cheese
  • 2 cups Pepperidge Farm herb seasoned stuffing in cubes
  • 1 package frozen chopped spinach, thawed and drained

What ya do:

  • In a large bowl, mix all ingredients together until blended.
  • Spoon into a greased casserole dish and bake uncovered at 350 for 35-40 minutes.


That’s it! Very tasty, easy-peasy to make and great left over too!


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