Name: Potato Spinach Casserole

Ingredients:

• 7 large potatoes, peeled and cubed
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1 cup sour cream
• 1/4 cup butter
• 2 tablespoons chopped green onions
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 cup shredded Cheddar cheese

Instructions:

• Preheat oven to 400º F (200º C).
• Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil.
• Add potatoes and cook until tender, about 15 minutes.
• Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper.
• Spoon into casserole dish.
• Bake for 15 minutes.
• Top with cheese and bake 5 minutes longer.

Comments: 12/14/2019- I used 3 large Russet potatoes, and may have had more potato that the seven the recipe calls for. After 15 minutes boiling, the potatoes were still a little firm. I should have tested them before draining the water. They were difficult to mash. I used leftover spinach. Everything else was pretty much as called for, except I forgot to mix in the butter, which I had melted, until halfway through the baking. I used the 2 1/2 quart casserole dish.
11/2/2020 - I used 3 Russet potatoes, cut them into small pieces, and boiled them until fairly soft. I mashed them with a serving spoon. The mixture filled our largest casserole dish to the 2/3 level. I baked it at 500º with the Roasted Cabbage. It was good, nice, creamy, and mostly potato.
4/6/2022 - I did not peel the potatoes and I used 16-oz of frozen spinach and three green onions. I added 8-oz sautéd mushrooms to the mix, and topped it with more than 1 cup of shredded cheese. It fit in our largest casserole dish.
11/29/2022 - I used six medium yellow potatoes, 16 oz frozen spinach, some beet greens, 3 green onions, and 2/3 cup sour cream with 1/3 cup yogurt. I forgot the salt and pepper. It needed our largest casserole dish. I served it with microwaved peas and sausage toasted in the toaster oven.
6/13/2023 - I used 3 unpeeled Russet potatoes, cut into small pieces, and boiled 15 minutes until fairly soft. The largest regular pan was barely big enough. I mixed it all together in our 2-quart casserole dish and that was barely big enough.
1/26/2024 - I used 6 unpeeled Russet potatoes, weighing 38-oz and cut into small pieces, a 16-oz package of frozen spinach, 8-oz sour cream, 7/8 cup of butter, 4 green onions, and 1 3/4 cup of shredded cheddar cheese. For seasonings, I used one teaspoon salt when boiling the potatoes and 1 teaspoon black pepper in the casserole dish. I uses the 2 1/2 quart casserole dish and it fit easily. I served it with canned beets and a green salad.
4/7/2025 - I used 4 unpeeled Russet potatoes, weighing 55 oz and cut into small pieces, a 10-oz package of frozen spinach, 12-oz of sour cream, 1/2 cup of butter, 6 green onions, 3 teaspoons of powdered garlic, 1 teaspoon of black pepper, aout 8 oz of sautéd mushrooms, and 2 cups of shredded Cheddar cheese. I put 1 teaspoon salt in the water for cooking the potatoes, but none in the casserole. By error, I put the potatoes into cold water and had to bring it up to boiling. The potatoes were soft within 23 minutes. It barely fit in our largest casserole dish. I placed a pan under the dish in the oven to catch any overflow. The whole process took almost 1 3/4 hr. I served it with steamed asparagus and green salad.

Source: https://www.allrecipes.com/recipe/25890/potato-spinach-casserole/

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