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Creamed Spinach Casserole


  • 8 oz cream cheese softened - I used the original cream cheese spread which is a little more creamy and easy to work with
  • 3 10 oz. packages frozen spinach thawed and drained
  • 1 can cream of mushroom soup
  • 6 oz can French's onions divided


  • Preheat oven to 350.
  • Thaw and drain spinach (you'll want to drain the spinach really well- squeeze out any extra liquid by draining spinach in a colander and pressing out as much liquid as possible.)
  • Mix together spinach, cream cheese, mushroom and 1/2 of the French's onions.
  • Pour into greased casserole dish.
  • Add remaining French's onions.
  • Bake for 20 minutes, or until heated through (make sure not to let onions brown too much.)
  • Enjoy!