Thursday, February 28, 2013

Easy Spinach Casserole for the Brain Dead

It's Brain Dead Thursdays, Folks!  You will love this stupid easy dish!

Back in the late 80's, I had a wonderful supervisor, Anne McAden, who originally hailed from Philadelphia.  Anne gave me this recipe which everyone loves and always asks for.  Although the "City of Brotherly Love" has reclaimed Anne decades ago, I continue to make this dish and think of her the thousands of times I have!

Anyone can make this super easy spinach casserole.  You can pair it with fish or anything you want, frankly!  It's good enough to stand on its own for a vegetarian dinner!

Here's what you'll need:

1 pkg frozen chopped spinach (500 gm bag or 2 C) - thawed
1 C croutons (your flavour choice)
1 284 ml (or 10 fl.oz) can Cream of Mushroom Soup (I like Campbell's)
1 C shredded mozzarella cheese
1 egg
2 T butter or margarine (+ more for greasing dish)

Preheat oven to 350F.

Between the palms of your hands, squeeze out as much water from the spinach as possible.  Place in a microwave safe bowl.
Microwave for about a minute or two to heat it up a bit.

Add the cheese and butter.  Mix through to incorporate,
until the butter melts and cheese starts to soften slightly .

It will look like this when mixed well.

Dump, as I have, the can of mushroom soup - UNDILUTED.
Add the egg.  Mix well until completely combined.
Add croutons.  Mix through thoroughly.

Generously grease a casserole dish.
This one is about 13 inches long and 8 inches at its widest.
For a dinner party, try making in individual ramekins and invert on each dinner plate for a pretty presentation.

Pat it down evenly in your prepared casserole dish.

Bake for about 40 to 45 minutes until browned on top.
I had to take it out earlier than that because of a squawking, hungry and impatient husband that needed to be fed! 

This is what I served it with...
Pork Schnitzel with Mushroom Sauce made from scratch...
Roasted Garlic Fingerling Potatoes!

There you have it!  A simple to prepare easy spinach casserole that I KNOW will become a favourite for you as it has for me!  Thank you, Anne McAden, wherever you are!