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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!

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Rate this recipe 4.5/5 (8 Votes)


  • 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)


Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

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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