Creamy Spinach and Cheese Casserole RecipeCourse: CasseroleDifficulty: Easy
When winter arrives, sometimes the best thing to put in your belly is a filling casserole. Their versatility makes them easy to prepare in a myriad of ways that will satisfy even a large crowd.
The history of the casserole dish is scattered at best, but it seems as if its roots can first be pinpointed to the Great Depression. A holiday issue of Saveur magazine explored the curiosity of this one-dish-wonder and its Depression roots. The author described the history of one-dish meals that could easily be made with the limited ingredients people had on hand during these lean times. Many people didn’t have much that could go side by side, but when it was thrown into one dish and baked, it became edible and even delicious.
However, other bits of history suggest the casserole has been around much longer! Casserole cookware has been dated back as far as prehistoric times when people cooked food in a covered clay vessel. Other historians say that its origins are in Greece, where the word “casserole” comes from a classic Greek term for a cup. To the English, a casserole meant cooked rice molded into the shape of the casserole cooking pot and filled with a mixture of things like chicken or sweetbreads. By the 1870s, a casserole turned into what we know today: a simple dish prepared with meat, vegetables and a liquid.
If you haven’t come from a family that’s embraced casserole recipes since you can remember or you’re sick to death of noodles, give this creamy casserole a try. Rich in flavor and easy to throw together, this is sure to become a staple in your family’s winter rotation.
1 cup condensed cream of chicken soup (you can opt for cream of broccoli or mushroom if you have vegetarian family members)
1/2 cup of cream cheese, cubed
1/2 cup of milk
1/2 cup of grated Parmesan cheese
4 cups of herb seasoned stuffing cubes
150 g (5 oz) packages of frozen chopped spinach, thawed and squeezed of excess water. You can also, use fresh spinach for this one
- If you are using fresh spinach for this recipe, fry it beforehand using olive oil for 2 minutes
- Preheat your oven to 180C° (350 degrees F). In a large bowl, mix together the soup, cream cheese, milk and Parmesan cheese until it’s well blended. If you’re on a lower fat diet, you can substitute the soup, cream cheese and milk with low- or non-fat options. Stir in your stuffing cubes and the spinach.
- Put it into a two quart baking dish that’s been greased with butter, oil or a cooking spray. Bake the casserole uncovered for 35 to 40 minutes until it’s heated through and bubbly.
- Even though the main ingredient is spinach, even your pickiest of family members are sure to beg for this dish on a regular basis!