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Creamy Spinach Broccoli Cheese Casserole

A comforting blend of fresh spinach, broccoli, and rich cheese baked to perfection, topped with crunchy breadcrumbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups fresh spinach
  • 2 cups broccoli florets
Cheese and Dairy
  • 2 cups shredded cheddar cheese Divided into portions for mixing and topping
  • 1 cup sour cream Can substitute with Greek yogurt for a healthier option
  • 1 cup cream of mushroom soup
Topping
  • 1/2 cup breadcrumbs For a crunchy topping
  • 1 tablespoon olive oil For greasing the baking dish
Seasoning
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix fresh spinach and broccoli florets. Lightly steam them in boiling water for about 2-3 minutes until they are bright green. Drain and set aside.
Mixing
  1. In a large mixing bowl, combine sour cream, cream of mushroom soup, salt, and pepper. Stir in 1 1/2 cups of shredded cheddar cheese until fully incorporated.
  2. Add the steamed spinach and broccoli to the creamy mixture and fold to combine gently.
Baking
  1. Lightly grease a baking dish with olive oil. Transfer the mixture into the dish, spreading it evenly. Top with the remaining cheddar cheese and sprinkle breadcrumbs over everything.
  2. Bake for about 25-30 minutes or until the top is bubbly and golden brown.
Serving
  1. Let the casserole rest for a few minutes before serving. Dive into this cheesy delight!

Notes

For substitutions, use Greek yogurt instead of sour cream or opt for dairy-free cheese. Avoid overcooking the vegetables during steaming.