Ingredients for Abuelo's Spinach Casserole
- 10 oz fresh spinach
- 4 slices bacon
- 2 tablespoons butter
- 8 oz fresh mushrooms
- 1 tablespoon chipotle chile in adobo, pureed
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely chopped
- 1 teaspoon seasoning salt
- 8 oz processed cheese
- 1 cup frozen whole kernel corn
- 1/2 cup shredded cheddar cheese
- 1 cup vegetable broth
- 4 oz cream cheese
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How to Make Abuelo's Spinach Casserole
- Preheat oven to 350°F (175°C).
- Wash and roughly chop 10 oz (280g) fresh spinach. In a large stockpot, braise spinach in 1 cup of vegetable broth until wilted but still bright green (about 5-7 minutes).
- Transfer spinach to a colander and press firmly to remove excess water. Set aside.
- Cook 4 slices bacon until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the pan.
- Add 2 tablespoons butter to the bacon grease in the saucepan.
- Add 8 oz (225g) sliced mushrooms, 1 tablespoon chipotle puree, 1/2 medium onion (finely chopped), 2 cloves garlic (minced), 1/2 red bell pepper (finely chopped), and 1 teaspoon seasoning salt. Sauté until onions and mushrooms are tender (about 5-7 minutes).
- Stir in 8 oz (225g) processed cheese (like Velveeta), 4 oz (115g) cream cheese (cubed), and cook until melted, stirring constantly (about 2-3 minutes).
- Add the pressed spinach to the cheese mixture and stir well to combine.
- Stir in 1 cup frozen corn.
- Cook for an additional 3 minutes, stirring continually.
- Spray a 9x13 inch casserole dish with cooking spray. Pour the spinach mixture into the prepared dish.
- Top with 1/2 cup grated cheddar cheese.
- Bake in the preheated oven until the cheese is melted and bubbly (about 15-20 minutes).
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
23g
Fat
47g
Carbs
11g
