I never ate spinach as a kid. Never! When I got to college, I started eating it in fresh salads, as I didn’t mind it raw, and I’m sure I started getting it cooked in certain dishes once in a while.
This spinach casserole was my sister-in-law’s regular recipe that she brought to dinner. And surprisingly, I like it! Now that I have kids of my own, we eat it regularly. Why? Because my kids will eat it! They don’t care for it fresh from the oven, but cool it off a bit, and they will eat it as a dip on crackers. (It is admittedly very tasty on crackers.)
So feel free to dig in with your favorite party crackers, pretzels, celery/carrots, or just with your fork!
Amy’s Spinach Casserole
- 2 (10 ounce) packages frozen chopped spinach
- 1 (8 ounce) container sour cream (or 1 cup sour cream)
- 1 can cream of mushroom soup
- 1 package of onion soup mix
Thaw the spinach. (I often follow the cooking directions and cook it in the microwave with a little water for about 5-8 minutes). Squeeze it dry. Squeezing it dry is essential to getting a good final product that isn’t runny. How to do this: Especially if it is hot out of the microwave, the spinach is a bit hot to handle. I line my colander with paper towels, dump the spinach in, and then take a clean drinking glass and press down on the spinach all around in the colander until very little liquid comes out.
In an oven-save bowl or casserole dish, mix spinach, sour cream, soup, and soup mix together until well blended. Level the top of the mixture in the bowl. Bake in a 350-degree oven for 30 minutes.
Enjoy!