Potato-Spinach Casserole

Looking for a way to get your kids to eat their spinach? Try this delcious Potato-Spinach Casserole, my kids love it more than I do!
Photo by Meredith A.
Adapted from bhg.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Adapted from bhg.com

Ingredients

  • 3

    pounds potatoes, peeled and quartered

  • 1

    (8 ounce) carton dairy sour cream

  • 1/4

    cup butter or margarine

  • 2

    tablespoons snipped fresh chives or green onion tops

  • 1/4

    teaspoon pepper

  • 1

    (10 ounce) package frozen chopped spinach, thawed and well drained

  • 1

    cup cheddar cheese, shredded (4 ounces)

Directions

Peel and quarter potatoes. In covered large saucepan, cook in small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash (should have about 6 cups). Add sour cream, butter, chives, and pepper; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 2-quart casserole. Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with cheese.

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