Creamy Spinach and Mushroom Casserole

A hint of garlic infuses this great-tasting and quick-to-fix dish.

Creamy Spinach and Mushroom Casserole


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  • PREP TIME 20-25
  • COOKING TIME 30-40


  1. Preheat the oven to 350 degrees.
  2. Butter a shallow one-quart baking dish.
  3. Melt two tablespoons of the butter in a large skillet.
  4. Add mushrooms and cook over medium heat, stirring often, until slightly softened.
  5. Add garlic and continue cooking until mushrooms are limp and have given up most of their moisture.
  6. Combine cooked mushrooms, spinach, cream cheese and remaining butter in a bowl and blend well with a wooden spoon or electric mixer.
  7. Spread mixture into prepared dish and sprinkle with crumb topping. (Dish can be prepared to this point and stored in the refrigerator for up to 4 days. Restore to room temperature before baking.)
  8. Bake in the preheated oven for 30 to 40 minutes, until nicely browned and heated through.


  • 6 Tbsp. Horizon Organic unsalted butter, room temperature, divided
  • 3 cups sliced fresh mushrooms, any variety
  • 1 large clove garlic, minced
  • 1 pound frozen chopped spinach, thawed and squeezed dry
  • 8 ounces cream cheese
  • Salt and freshly ground pepper
  • 1 Tbsp. melted butter combined with 1/2 cup Italian seasoned bread crumbs

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