Restaurant-Style Spinach Casserole Recipe - Bush’s Best

Restaurant-Style Spinach Casserole

Recipe By: Stephanie   Photo By: LucyDelRey
Write a Review | Read Reviews (23)
This spinach side dish is made on the stove top. Diced onion is mixed with chopped spinach, butter, seasonings and a can of cream of celery soup and allowed to thicken while stirring over medium heat.
 
  • Prep: 0 Minutes
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  • Cook: 0 Minutes
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4
 
 
  • 1 (10.75 ounce) can condensed cream of celery soup
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  • 1 tablespoon all-purpose flour
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  • 4 tablespoons butter
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  • 1/2 teaspoon garlic salt
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  • salt and pepper to taste
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  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
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  • 1 onion, finely diced
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  1. In a saucepan, whisk together soup, flour, butter, garlic salt, salt and pepper. Add spinach and onion, cook over medium heat until thick and hot.
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More Reviews (23)
Reviewed By: DaniChristine
This was really easy and quite tasty. I made only a couple very minor adjustments. I sauteed the onion prior to adding the other ingredients, as I don't like the taste of raw onion, and I felt this was a little "thick" once completed, so I added about 1/2 can of evaporated milk and simmered until thick and creamy. Delicious! I'll definitely be pulling this one out again!
Reviewed By: JSN
Great dish. I used fresh baby spinach, added fresh mushrooms and garlic. I sauted the onions, musrooms and garlic before adding the soup, flour, and chopped spinach. I then added panko bread crumbs and baked for 20 minutes at 375, then topped with parmigiano cheese just before serving.
Reviewed By: Prodro
This was an easy recipe. I think I made the error of not squeezing out the excess water from the frozen spinach and that caused it to be watery. I also, decided to saute the onions first for added flavor and I also added Parm. Cheese. I will try it again with a few modifications.