Abuelo's Spinach Casserole

READY IN: 35mins
Recipe by mollypaul

A Southwestern twist on an old favorite from Abuelo's courtesy of a copycat website.

Top Review by swissms

This was a very nice accompaniment to our carnitas. I did reduce the recipe down to 1/4 of the original recipe, using 3 6-oz bags of baby spinach, and got 6 servings. I do not care for mushrooms so omitted them, otherwise made as written. The spinach has a wonderful flavor which was enjoyed by all. Thanks for sharing the recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Braise spinach in stock pot until limp but still bright green.
  3. Place spinach in strainer and press to remove all water.
  4. Brown bacon in saucepan and drain, discarding drippings.
  5. Add butter to bacon in pan.
  6. Add mushrooms, chipotle purée, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
  7. Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring constantly.
  8. Place spinach in cheese mixture and stir well.
  9. Add corn and stir well.
  10. Cook for an additional three minutes stirring continually.
  11. Place in casserole sprayed with cooking spray and top with grated cheese.
  12. Heat in oven until cheese is melted.

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