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Dump and Go Spinach Casserole Recipes
When you’re looking for a flavorful, nutritious, and easy-to-make dish, spinach casserole is a perfect choice! Packed with vitamins and minerals, spinach casserole is a versatile and comforting option. Whether you're cooking for the family or meal prepping for the week, this dump-and-go recipe will save you time while delivering a satisfying dish full of creamy spinach goodness.
➡ Dump and Go Slow Cooker Spinach Casserole Recipe
Ingredients:
2 lbs frozen spinach, thawed and drained
1 cup sour cream
1/2 cup mayonnaise
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 cups breadcrumbs (or crushed crackers for a crunchier topping)
1 tbsp butter (for greasing the slow cooker)
Instructions:
1. Grease the inside of the slow cooker with butter or cooking spray.
2. In a large mixing bowl, combine the thawed and drained spinach, sour cream, mayonnaise, cheddar cheese, Parmesan cheese, chopped onion, garlic, salt, and pepper. Stir well to combine.
3. Pour the mixture into the greased slow cooker and spread evenly.
4. Top with breadcrumbs or crushed crackers for added texture.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours until the casserole is hot and bubbly.
6. Serve warm as a side dish or as a main dish with a side of your choice.
➡ Dump and Go Instant Pot Spinach Casserole Recipe
Ingredients:
2 lbs frozen spinach, thawed and drained
1 cup sour cream
1/2 cup mayonnaise
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 cups breadcrumbs (or crushed crackers for a crunchier topping)
Instructions:
1. Set your Instant Pot to the “Sauté” function and heat a little oil. Add the chopped onion and garlic, sautéing for 2-3 minutes until soft.
2. Add the thawed spinach, sour cream, mayonnaise, cheddar cheese, Parmesan cheese, salt, and pepper. Stir to combine.
3. Press “Cancel” to stop the sauté mode. Stir in breadcrumbs or crushed crackers.
4. Close the Instant Pot lid and set the valve to "Sealing." Cook on “Manual” or “Pressure Cook” for 5 minutes.
5. When the cooking time is up, perform a quick release to release the pressure.
6. Stir the casserole to combine and serve immediately.
➡ Dump and Go Stovetop Spinach Casserole Recipe
Ingredients:
2 lbs frozen spinach, thawed and drained
1 cup sour cream
1/2 cup mayonnaise
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 cup breadcrumbs (or crushed crackers for a crunchier topping)
2 tbsp butter (for greasing the pan)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Grease a 9x13-inch baking dish with butter or cooking spray.
3. In a large bowl, mix together the thawed spinach, sour cream, mayonnaise, cheddar cheese, Parmesan cheese, chopped onion, garlic, salt, and pepper.
4. Transfer the spinach mixture into the prepared baking dish and spread evenly.
5. Top with breadcrumbs or crushed crackers for a crunchy topping.
6. Bake for 25-30 minutes, or until the casserole is golden brown and bubbly around the edges.
7. Let it cool for a few minutes before serving.
Tips and Swap Ideas
Creamy Texture: For an extra creamy casserole, add a block of cream cheese (softened) to the mixture for more richness.
Add Protein: You can add cooked chicken, ground beef, or bacon bits to make this a heartier main dish.
Cheese Options: Swap the cheddar cheese with mozzarella or a blend of Italian cheeses for a different flavor profile.
Bread Crumbs: If you’re looking for a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for some heat if you like spicy dishes.
This spinach casserole is a crowd-pleaser that’s easy to throw together, perfect for busy days when you need a satisfying meal with minimal effort!
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