Scalloped Potatoes and Spinach

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READY IN: 1hr 10mins
Recipe by the_cookie_lady

This comes from the November 2006 Woman's Day magazine. It can be made up to 2 days ahead of time and reheated (covered) in the oven or microwave.

Ingredients Nutrition


  1. Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray.
  2. Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture.
  3. Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
  4. Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.

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