Best 16 Potato Spinach 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.

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.

POTATO AND SPINACH CASSEROLE

Steps:

• In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-qt. casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.

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.

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.

CREAMY MASHED POTATO CASSEROLE WITH SPINACH AND FETA CHEESE

Steps:

• Cook the poatoes in boiling water until very tender.
• Mash with a potato masher or a fork.
• In a large bowl, mix together the mashed potatoes with the butter, sour cream, salt and pepper.
• Set the oven to 350 degrees.
• Butter a 10 cup casserole dish.
• Wash the fresh spinach leaves (if using fresh spinach).
• Place the wet leaves in a microwave-safe dish; cover, and microwave on HIGH for 2-3 minutes, when cool, enough to handle, squeeze out all excess moisture.
• Chop coarsley, and place in a medium-size bowl; stir in the feta cheese and the garlic.
• Stir the spinach mixture into the potatoes.
• Spoon the mixture into the prepared baking dish (swirling the top slightly to design).
• Sprinkle with the grated Parmesan cheese.
• Bake, uncovered in the center of the oven at 350 degrees about 40-50 minutes, or until the top is golden.

POTATO SPINACH SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400°F Butter a 6x9 or 8x8 inch baking dish.
• Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.
• Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
• Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, broth, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.
• Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.

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 BREAD CASSEROLE WITH SPINACH AND HAM

Steps:

• Preheat oven to 350°F.
• Generously spray a 2 quart, 8-inch square baking dish with vegetable oil spray.
• Place bread cubes in the bottom of the prepared pan.
• Scatter ham cubes over bread and layer on the spinach. Sprinkle cheese over spinach. Arrange tomatoes slices over cheese.
• In a medium bowl, whisk together the egg substitute, eggs, milk, mustard, salt and pepper.
• Pour egg mixture over layered bread casserole. Bake for 1 hour or until center is set.
• Allow to cool for 5 to 10 minutes before cutting into squares to serve.

POTATO SPINACH CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes. Add the milk, butter, salt and pepper; beat until light and fluffy. Stir in the spinach, chives and dill. Spread in a greased 2-1/2-qt. casserole. , Cover and bake at 350° for 30-40 minutes or until heated through.

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.

WINTER SPINACH POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Heat oil in a stovetop-to-ovenproof casserole dish.
• Add onions, potatoes, garlic, and herbs and saute for 5 minutes, stirring until the vegetables are well coated with oil and the potatoes are beginning to turn golden.
• Place casserole in preheated oven and bake for 25 minutes, then remove, stirring in the spinach and eggs.
• Sprinkle the top with cheese and return the dish to the oven.
• Bake 10 minutes, or until the eggs are set.
• Serve hot.

POTATO, SPINACH, RICOTTA CASSEROLE

Steps:

• I like to pan saute the pancetta, onion and garlic in a large saute pan. Cook until semi soft and add the potatoes. I a bowl mix the ricotta, rosemary, pepper and salt, spinach, and 1/2 the cheese. Mix well. In a 13x9 baking dish sprayed with pam or greased add 1/2 the potato mix, then 1/2 the cheese mix. Repeate. Mix the milk and broth and pour over the casserole. Top with the remaining cheese. Cover and bake 45 minutes on 375 and then remove foil and bake another 10 minutes until the cheese melts and gets bubbly and brown. NOTE: One time I had to add a little extra broth, the other time it was fine. Just check half way through. The variety of the potato and size of that as well as the onion does make a slight difference. I just ended up added another 3/4 cup broth and it was perfect. No eggs but the cheese and the potatoes give it a natural thickness. Enjoy I always love it! I stuff portabellos with zuchinni, tomato, eggplant, onions, summer squash, and anything else, some bread crumbs, cheese to make it a great simple stuffed pepper. You can use just a simple parm with some wonderful fresh tomatoes. Even corn, scallions. Any of your favorites will work, grill or bake. It goes great with the potatoes. Roasted tomatoes is a favorite with this as well. I cut thick and sprinkle with oregano, s/p and balsamic marinate 15 minutes and roast. A great side with the potatoes

SPINACH AND HERB POTATO CASSEROLE

Steps:

• In a large bowl, whip potatoes, cream cheese, sour cream and butter until smooth. Add all remaining ingredients and continue to beat until well mixed. Spoon into a greased 2-qt. casserole. Bake at 375° for 20 minutes. Casserole can be prepared ahead and refrigerated, then baked just before serving.

SPINACH MASHED POTATO CASSEROLE

Steps:

• -Preheat oven to 350 -Lightly grease a medium casserole dish -Cook spinach according to the package directions. -Place potatoes in a pot with enogh water to cover, and bring to a boil. Cook 15 minutes or until tender but firm. Drain, cool slightly, and mash. -In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt ,pepper and dill. -Transfer to the prepared casserole dish. Top with cheese. -Bake 20 minutes in preheated oven until bubbly and lightly brown NOTE- I had to bake it about 30-40 minutes

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.