Spinach Casserole

 This recipe came to me years ago through a friend at church.  I’ve made only a few small changes.  My family enjoys this dish, and it is one of the few ways they will eat cooked spinach.  Don’t be afraid to play around with the ingredient amounts in this recipe.  You can make it beefier or add more spinach.  Make it cheesier, or add more mushrooms.  You get the idea.  You can also use fresh spinach instead of the frozen (probably one bag).

I did not have any mushrooms when I made this the last time, and it is good without them.  My husband would say it is much better without them!  I included them in the recipe, though, because if you like mushrooms, they are a very nice addition.

The tater tots are completely optional, and I have often made this without them.  The kids really like tater tots and it does make it a nice all-in-one dish. Many brands of tater tots are gluten-free but not all. Be sure to read the labels.

Spinach Casserole
Recipe type: Entree
  • 1½ pounds ground beef
  • 1 large onion, chopped
  • 1 box frozen spinach
  • 1 recipe cream of mushroom (or chicken) soup
  • ¼ cup water
  • 2 cups cheddar cheese, shredded
  • 10 – 12 mushrooms, sliced (optional)
  • 1½ pounds mini tater tots (optional)*
  1. Preheat oven to 375°.
  2. Cook and drain the spinach. Make sure you get most of the water out by pressing it against the side of a colander.
  3. Cook the ground beef and drain.
  4. Sauté the onion and mushrooms.
  5. Make the cream of mushroom soup. After it has thickened, add ¼ cup water and whisk to combine.
  6. Combine the beef, onion, mushrooms, and spinach. I use the skillet I cooked the beef in (after draining it). The spinach will be somewhat stuck together after squeezing the water out. Break it up with your spoon or spatula and get it mixed in with the other ingredients.
  7. Add the soup and cheese. Reserve about ½ cup of the cheese if you are not using tater tots.
  8. Spread the mixture into a greased 9 x 13 inch baking dish.
  9. Top with tater tots or the additional cheese.
  10. If using cheese on top, bake at 350° for 20 – 30 minutes until hot and the cheese is melted. If using tater tots, bake at 375° 30 – 40 minutes until the tater tots are hot in the middle.

More Beef Recipes

This recipe is linked to Slightly Indulgent Tuesday, Tasty Tuesday, and Tempt My Tummy Tuesday.

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  1. Deanna says

    Oh yum! My son will eat anything spinach because he loves it. Maybe I can convince my husband to eat it. Ha!

  2. Babyfro says

    I might actually get my husband to eat spinach with this dish, the kiddo too with the tater tots.

  3. Mother Rimmy says

    I can see where this would be a kid pleasing dish. My kids are grown now, but I have a nephew who will like this!

  4. Lisa@BlessedwithGrace says

    Sounds good, Linda. Grace loves tater tots, so she will love this. Thanks for linking to TMTT.

  5. Just Call Me Zippy says

    This sounds yummy! Is there a particular brand of GF tater tots that anyone can recommend? I'm a GF newbie and an SO tired of reading labels for hidden gluten.

  6. Linda says

    Zippy – Ore Ida is gluten free, but I hate to tell you that you should always read labels because ingredients do change. :)

  7. gfe--gluten free easily says

    With the mushrooms and tater tots, I might be able to get my hubby to eat cooked spinach using this recipe. 😉 If I could hide it, it would be better. LOL I just made baked potato soup using Yukon gold potatoes and he thought I had slipped in some squash in on him because of the darker yellow color … silly man.


  8. firebear says

    we do this minus the cheese and spinich replaced with grean beans….
    going to have to try this one.
    my husband may even eat it with the addition of cheese..
    Live Laugh and Enjoy!

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