1/1 Photo of Spinach Casserole
1 hr 30 mins
I don't know where this originally came from. My mom always made it for holiday meals; it turned three spinach-hating kids into three begging-for-spinach kids. It's still, almost 50 years later, a staple at family dinner events.
My Private Note
Units: US | Metric
- 1/2 cup butter
- 1/2 cup flour (matzo cake meal for Passover)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 3 (10 ounce) packages frozen chopped spinach
- 1/2 teaspoon grated onion (or to taste, grated onion goes very far)
- 1/2 teaspoon Worcestershire sauce (or to taste)
- 1/2 cup fine dry breadcrumb (matzo meal, not matzo cake meal, for Passover. This amount is an approximation)
- 1Melt butter, blend in flour, salt & pepper, stir and bubble one minute.
- 2Remove from heat and stir in milk. Bring to boil, stirring constantly. Boil one minute, stirring.
- 3Drop in still frozen spinach and cook until thawed.
- 4Season with grated onion and Worcestershire Sauce to taste (approx 1/4 to 1/2 tsp each. Start small and taste as you add. A little goes a long way.).
- 5Place in casserole, top with buttered bread crumbs. (Buttered bread crumbs: 2-3 Tbsp butter, melted, pour in fine, dry bread crumbs.).
- 6Bake at 325F (or 350F) for at least one hour.
- 7Passover 1965 - 8 pkgs spinach, double sauce recipe, made 3 1/2 quarts.
- 8Passover 1970 - 6 pkgs spinach, double sauce recipe, made 3 quarts.
Browse Our Top Spinach Recipes
Nutritional Facts for Spinach Casserole
Serving Size: 1 (197 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 229.3
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 9.0 g
- Cholesterol 39.0 mg
- Sodium 388.8 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 3.8 g
- Sugars 1.4 g
- Protein 8.0 g