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A top-down view of a gourmet baked dish in a white ceramic oval baking dish. The dish features a golden-brown melted cheese topping with perfectly browned "bubbles" arranged in a uniform pattern across the surface. The bubbles are garnished with fresh bright green parsley leaves scattered throughout. The base of the dish contains wilted dark green spinach leaves and sliced brown mushrooms. The spinach is cooked and wilted, creating a bed for the mushrooms. The dish has a slight golden-brown crust along the edges of the baking dish. The baking dish is positioned on a dark wooden surface, with fresh parsley sprigs visible at the top edge of the frame. The lighting is bright and even, highlighting the glossy, melted cheese surface and creating subtle shadows beneath the dish.

Creamy Spinach and Mushroom Casserole

This creamy spinach and mushroom casserole is a vegetarian favorite made with fresh greens, sautéed mushrooms, and a rich cheese sauce—perfect as a main or side dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Casserole, Dinner, Vegetarian
Cuisine American
Servings 6 servings

Equipment

  • Skillet For sautéing and sauce
  • Baking Dish Medium casserole dish

Ingredients
  

  • 16 oz fresh spinach roughly chopped
  • 8 oz mushrooms sliced (baby bella or white)
  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup vegetable broth
  • 4 oz cream cheese cubed
  • ⅓ cup grated Parmesan
  • 1 cup shredded mozzarella or Gruyère
  • salt, pepper, nutmeg to taste

Instructions
 

  • Preheat oven to 375°F. Grease a medium baking dish.
  • In a skillet, melt 1 tablespoon butter. Add mushrooms and cook until browned. Stir in garlic and cook 1 minute. Remove from pan.
  • Add spinach to skillet and sauté until wilted. Transfer to a bowl and press out excess moisture.
  • Melt remaining butter in the pan. Stir in flour and whisk 1–2 minutes. Gradually add milk and broth, whisking until smooth and thickened.
  • Add cream cheese and Parmesan. Season with salt, pepper, and nutmeg. Stir in spinach and mushrooms.
  • Transfer mixture to baking dish. Top with shredded mozzarella. Bake for 20–25 minutes or until bubbly and golden.

Notes

  • Use frozen spinach if needed—just thaw and drain thoroughly.
  • Add red pepper flakes for a little kick or lemon zest for brightness.
  • Great served over rice, pasta, or quinoa if you want to bulk it up.
Keyword mushroom casserole, spinach casserole, vegetarian bake
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