Ingredients:
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions:
- Prep the Spinach: Preheat your oven to 350°F (175°C). In a large bowl, combine the thawed and squeezed spinach with the cream of mushroom soup, milk, Parmesan cheese, Cheddar cheese, garlic powder, onion powder, and black pepper. Mix until well combined.
- Assemble the Casserole: Transfer the spinach mixture to a greased 9×13 inch baking dish. Sprinkle the breadcrumbs evenly over the top of the casserole. Drizzle the melted butter over the breadcrumbs.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and golden brown.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy hot!
Tips:
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of nutmeg for a warm, nutty flavor.
- Top the casserole with additional Parmesan cheese before baking for a crispy, cheesy topping.
- Serve with a side of crusty bread or a green salad.
This cheesy spinach casserole is a delicious and easy-to-make dish that’s perfect for a weeknight meal or a special occasion. It’s also a great way to use up leftover spinach.