Ingredients and Weight
- 10oz frozen spinach, thawed and drained
- 1 (10.75oz) can cream of mushroom soup
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/4 cup milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup crushed Ritz crackers
Preparation Time
10 minutes
Cooking Time
25-30 minutes
Difficulty Level
2 out of 5
Preparation Method Steps
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the spinach, cream of mushroom soup, Parmesan cheese, onion, celery, green bell pepper, milk, salt, and black pepper.
- Pour the mixture into a greased 9x13-inch baking dish.
- In a separate bowl, combine the crushed Ritz crackers. Sprinkle the crumbs over the casserole.
- Bake for 25-30 minutes, or until the casserole is hot and bubbly.
Nutritional Information
Serving size: 1/8 of casserole
Calories: 180
Fat: 8g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 500mg
Carbohydrates: 25g
Dietary Fiber: 3g
Sugar: 5g
Protein: 8g
Dish Characteristics
- Creamy and cheesy
- Loaded with vegetables
- Topped with a crispy cracker crumb topping
- Perfect for a quick and easy weeknight meal
User Comments
- "This casserole is so delicious and easy to make. It's a hit with my family."
- "I love the creamy spinach filling and the crispy cracker topping."
- "This is a great way to get your kids to eat their vegetables."
- "I've made this casserole several times and it always turns out perfect."
- "This is a delicious and comforting casserole that is perfect for a cold night."
Special Precautions and Tips
- If you don't have thawed spinach, you can use 1 (10oz) package of fresh spinach, chopped and cooked.
- You can use any variety of vegetables you like in this casserole.
- To make the casserole ahead of time, prepare it according to the instructions and then refrigerate it for up to 24 hours. When ready to serve, bake the casserole as directed.
