Spinach Casserole
Ready In: 25 mins
Serves: 8-10
Yields: 1 casserole
Ingredients
- 5 lbs fresh spinach leaves, stemmed and chopped
- 1 cup smoked bacon, diced
- 1 tablespoon butter
- 3 cups sliced mushrooms
- 1 tablespoon chipotle chile in adobo, pureed
- 2 cups onions, diced
- 3 tablespoons garlic, minced
- 1⁄3 cup red bell pepper, diced
- 1 1⁄2 tablespoons seasoning salt
- 8 ounces processed cheese, cut into 2-inch cubes
- 6 ounces cream cheese, cut into 2-inch cubes
- 2 cups frozen whole kernel corn
- 1⁄4-1⁄2 cup grated monterey jack and cheddar cheese blend, combined
Directions
- Braise spinach in stock pot until limp but still bright green.
- Brown bacon in saucepan and drain, discarding drippings.
- Add butter to bacon in pan.
- Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
- Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously.
- Place spinach in strainer and press to remove all water. Place spinach in cheese mixture and stir well.
- Add corn and stir well.
- Cook for an additional three minutes and stir continually.
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