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Cheesy Spinach Casserole

This fancy spinach casserole was stolen from a restaurant. Onions and mushrooms are cooked, then garlic, chipotle pepper and seasonings are added in. Two cheeses are mixed into until melted, then spinach and corn is added. Everything is transferred to a baking dish before a third cheese is sprinkled on top before baking.
Course Vegetable
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 people

Ingredients

  • 1 lb baby spinach
  • 1 small onion chopped
  • 1 cup (4 oz) sliced mushrooms
  • 3 cloves garlic minced
  • 1 ½ tsp minced chipotle pepper in adobo sauce
  • 1 tsp seasoned salt
  • 8 oz pasteurized process cheese product cut into pieces
  • ½ (8 oz) package cream cheese cut into pieces
  • 1 cup thawed frozen corn
  • ½ cup shredded Monterey jack and cheddar cheese blend

Instructions

  1. Preheat oven to 350 Spray 1 quart baking dish with nonstick cooking spray.
  2. Heat large saucepan of water to a boil over high heat. Add spinach, cook 1 minute. Drain and transfer to bowl of ice water to stop cooking. Drain and squeeze spinach dry; set aside.

  3. Add onion to saucepan; cook with 1 tbsp oil and stir 3 minutes or until softened. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add garlic, chipotle pepper and seasoned salt; cook and stir 1 minute.

  4. Add processed cheese and cream cheese to saucepan; cook until melted, stirring frequently. Add spinach and corn; cook and stir 3 minutes. Transfer to prepared baking dish; sprinkle with shredded cheese blend.
  5. Bake 20 to 25 minutes or until cheese is melted and casserole is bubbly; if desired, broil 1 to 2 minutes to brown top of casserole.

Recipe Notes

I substitute frozen spinach for the fresh spinach.