Threadgill's Spinach Casserole

"This recipe is from Threadgill's restaurant in Austin, Texas. It's the most delicious way to serve spinach! I've found it freezes very well after baking - I spoon 4 servings into quart-size freezer bags. Then when I want to serve, I let it defrost in the fridge for a day, spoon it into a microwave dish and reheat. It's just as good as the first time around."
photo by breezermom photo by breezermom
photo by breezermom
photo by morgainegeiser photo by morgainegeiser
Ready In:




  • Preheat oven to 350.
  • Cook frozen spinach as package directs and drain well.
  • Fry the bacon very crisp, then remove from the pan and crumble. Drain most of the fat, reserving a tablespoon or so in the pan. Saute the onions until soft in this reserved bacon fat.
  • Mix all ingredients in a large bowl.
  • Put into a large casserole dish (9x13). Bake uncovered for 30 minutes at 350.

Questions & Replies

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  1. I made my own super easy and delicious low-carb condensed CoM soup with no flour from here: I found juice from four lemons to be a bit too much. I also only used fresh mushrooms that I cooked with the onions.
  2. This was so rich it should be a main dish! Delicious, but it is so dense and rich that it should be considered a main dish. I think this would also be delicious as a dip with chips, served as an appetizer! Thanks for posting!
  3. My friend and I had this for dinner last night along with Recipe #219379. I halved the recipe and used low sodium CO Mushroom soup. I froze the leftovers in individual servings to have later on. The casserole was delicious and it is one that I plan to make again sometime. Thank you for sharing your recipe with us Appleydapply! Made for Zaar Stars 2/09. Linda
  4. This was a very nice recipe, indeed. I used maple flavored bacon and havarti in place of the swiss, both of which worked well. I also threw in some garlic (OK, a lot of garlic) as that's how we like it! THANKS!!! Made ofr Bevy Tag.
  5. As a confirmed lover of both spinach and mushrooms, I am delighted to have found this wonderfully delicious recipe. A glance down the ingredients list had me anticipating a taste sensation - and we were not disappointed. The only changes I made were to use thinly sliced fresh mushrooms instead of canned. With trusted brands of canned products fast disappearing from supermarket shelves as supermarkets flog their often all too dodgy brands, I opted for using fresh sliced mushrooms. I panfried my mushrooms with the onions before adding them to the other ingredients as so often mushrooms can add extra liquid - and I wanted that liquid space for the lemon juice which I really love with mushrooms. As a garlic lover, I also could not resist adding some minced garlic. And with several more serves in the freezer: how good is that! I'll certainly be keeping my freezer supply available at all times! I know I'll never be in Texas, so thank you so much, appleydapply, for bringing this Texan Threadgill's recipe to Zaar, and also for your very clear freezer instructions! For us this was a double 5+++ recipe! I cannot recommend this recipe highly enough to spinach and mushroom lovers and, from what morgainegeiser says, probably to non-spinach lovers too! :) Which means everyone!



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