Espinaca Casserole - Abuelos Style

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 299.9
  • Total Fat: 16.5 g
  • Cholesterol: 48.8 mg
  • Sodium: 1,697.6 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 6.9 g
  • Protein: 20.4 g

View full nutritional breakdown of Espinaca Casserole - Abuelos Style calories by ingredient
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Number of Servings: 10


    5 pounds fresh leaf spinach, cleaned, stemmed and chopped
    1 cup 1/4-inch diced smoked bacon
    1 tablespoon butter
    3 cups sliced fresh mushrooms
    1 tablespoon chipotle purée with adobo sauce
    2 cups fresh diced onion
    3 tablespoons fresh minced garlic
    1/3 cup fresh diced red bell pepper
    1 1/2 tablespoons seasoning salt
    8 ounce processed cheese, cut into 2-inch cubes
    6 ounce cream cheese, cut into 2-inch cubes
    2 cup frozen whole-kernel corn
    1/4 to 1/2 cup grated Monterey jack and Cheddar cheese combined


Preheat oven to 350 degrees F.

Braise spinach in stock pot until limp but still bright green.

Brown bacon in saucepan and drain, discarding drippings. Add butter to bacon in pan.

Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.

Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously.

Place spinach in strainer and press to remove all water. Place spinach in cheese mixture and stir well. Add corn and stir well. Cook for an additional three minutes and stir continually.

Place in casserole and top with grated cheese.

Heat in 350 degree F oven until cheese is melted.

Number of Servings: 10

Recipe submitted by SparkPeople user WEE-SPARKLE.

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