Potato Spinach Mushroom Casserole
Creamy, comforting, and packed with layers of flavor, this Potato Spinach Mushroom Casserole is the ultimate vegetarian comfort food for any occasion. Featuring tender slices of russet potatoes, sautéed baby spinach, and golden-brown mushrooms, all bathed in a rich, homemade béchamel sauce and topped with gooey mozzarella and nutty Parmesan, this dish is as satisfying as it is elegant. Perfect for dinner parties, family gatherings, or a cozy weeknight meal, this casserole is hearty enough to serve as a main course or a flavorful side. Its blend of fresh vegetables, silky sauce, and rich cheeses creates a harmony of textures and tastes that will have everyone coming back for seconds. Plus, with simple ingredients and easy layering techniques, this recipe is straightforward enough for cooks of any skill level. Serve it straight from the oven, garnished with fresh parsley, for a dish that’s sure to impress!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 cups Baby spinach
- 8 oz Cremini or white mushrooms
- 1 medium Onion
- 3 units Garlic cloves
- 3 tbsp Olive oil
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Milk
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tsp Salt
- 1 tsp Black pepper
- 1 pinch Nutmeg (optional, for béchamel sauce)
- 2 tbsp Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Peel the potatoes and slice them thinly (about 1/8 inch thick). Use a mandoline slicer if available to achieve even slices.
Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the baby spinach and cook until wilted, about 2-3 minutes. Remove from the skillet and set aside.
In the same skillet, add another 1 tbsp of olive oil and cook the sliced mushrooms until golden brown and tender, about 5-7 minutes. Set aside with the spinach.
Use the remaining 1 tbsp of olive oil to sauté the chopped onion until translucent, about 4-5 minutes. Add minced garlic and cook for another minute. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously to create a roux, cooking for 1-2 minutes. Slowly pour in the milk while whisking to prevent lumps, and cook until the mixture thickens into a creamy béchamel sauce, about 5 minutes.
Stir in half of the grated Parmesan cheese, 1 tsp of salt, 1 tsp of black pepper, and a pinch of nutmeg (if using) into the béchamel sauce. Remove from heat.
Begin assembling the casserole: layer half of the sliced potatoes on the bottom of the casserole dish, slightly overlapping the slices.
Spread half of the sautéed spinach, mushrooms, and onions over the potato layer. Pour half of the béchamel sauce evenly over the vegetables.
Add a second layer of potatoes, followed by the remaining spinach, mushrooms, and onions. Pour the remaining béchamel sauce over the top.
Sprinkle the shredded mozzarella cheese and the other half of the Parmesan cheese on top of the casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and bubbling.
Allow the casserole to cool for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.9 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 445 mg | 34% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
