Potato-Spinach Casserole

Potato-Spinach Casserole
Prep Time:
10 mins
Cook Time:
25 mins
Bake Time:
15 mins
Total Time:
50 mins


  • 6 - 8 large potatoes (about 3 pounds)

  • 1 8 ounce carton dairy sour cream

  • ¼ cup butter or margarine

  • 2 tablespoon snipped fresh chives or green onion tops

  • ¼ teaspoon pepper

  • 1 10 ounce package frozen chopped spinach, thawed and well drained

  • 1 cup shredded cheddar cheese (4 ounces)


  1. Peel and quarter potatoes. In covered large saucepan, cook in small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash (should have about 6 cups). Add sour cream, butter, chives, and pepper; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 2-quart casserole. Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with cheese. Makes 12 servings.

Nutrition Facts (per serving)

204 Calories
11g Fat
20g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 204
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 134mg 6%
Total Carbohydrate 20g 7%
Protein 7g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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