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Spinach, Corn, And Carrot Casserole


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Rate this recipe 3.3/5 (3 Votes)


  • 1 (16 oz.) bag frozen niblet corn, thawed
  • 1 (10 oz.) bag fresh baby spinach
  • 3 carrots grated
  • 1 onion, finely chopped
  • 1 (16 oz) container sour cream
  • 1 (10.75-oz.) can cream of chicken soup
  • 1 large egg
  • 1 (6-oz) box chicken flavored stuffing mix
  • 1/2 cup butter, melted


Servings 10


Step 1

Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish.

In a large bowl, combine corn, spinach, carrot, and onion

In a small bowl, combine sour cream, soup, and egg. Add to corn mixture, stirring to combine well.

In a medium bowl, combine stuffing mix and butter. Spoon half of stuffing mixture into corn mixture, stirring to combine. Spoon mixture into prepared baking dish. Sprinkle remaining stuffing mixture over casserole. Bake 1 hour.

Note - casserole can be made a day ahead of time; bring to room temperature and bake.


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