Abuelo S Spinach Casserole Recipe

Ingredients for Abuelo S Spinach Casserole

• Spinach Leaves
• Smoked Bacon
• 2 tablespoons butter
• Fresh Mushrooms
• Chipotle Chile In Adobo
• 1/2 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1/2 red bell pepper (finely chopped)
• 1 teaspoon seasoning salt
• 8 oz (225g) processed cheese (like Velveeta)
• Frozen Whole Kernel Corn
• Monterey Jack And Cheddar Cheese Blend

How to Make Abuelo S Spinach Casserole

1. Preheat oven to 350°F (175°C).
2. 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).
3. Transfer spinach to a colander and press firmly to remove excess water. Set aside.
4. Cook 4 slices bacon until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the pan.
5. Add 2 tablespoons butter to the bacon grease in the saucepan.
6. 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).
7. 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).
8. Add the pressed spinach to the cheese mixture and stir well to combine.
9. Stir in 1 cup frozen corn.
10. Cook for an additional 3 minutes, stirring continually.
11. Spray a 9x13 inch casserole dish with cooking spray. Pour the spinach mixture into the prepared dish.
12. Top with 1/2 cup grated cheddar cheese.
13. Bake in the preheated oven until the cheese is melted and bubbly (about 15-20 minutes).