The Best Way to Enjoy Spinach, Mushroom & Potato Purée Casserole
This Spinach, Mushroom & Potato Purée Casserole is a creamy, comforting, and nutrient-rich dish that is perfect for any meal. The smooth and buttery potato purée creates a delicious base, while the sautéed spinach and mushrooms add depth and earthy flavors. Whether served as a main course or a side dish, this casserole is a satisfying, vegetarian-friendly option that can be easily customized to fit different dietary preferences.
Ingredients
For the Potato Purée:
- 5 large potatoes
- 2-3 tbsp butter
- Up to 1 cup whole milk
- Salt to taste
For the Spinach & Mushroom Layer:
- 1 large onion
- 4 tbsp olive oil
- 500 g 1 lb spinach
- 300 g 2/3 lb mushrooms
- Salt black pepper, and red pepper flakes to taste
Instructions
- Prepare the Potato Purée: Peel and chop the potatoes, then boil them in salted water until tender (about 15-20 minutes). Drain and mash them while still warm. Stir in butter and gradually add milk until you reach a creamy consistency. Season with salt.
- Cook the Spinach & Mushroom Layer: Chop the onion and slice the mushrooms. In a pan, heat olive oil over medium heat. Sauté the onions until soft, then add the mushrooms. Cook until they release moisture and become golden brown. Add the spinach, season with salt, black pepper, and red pepper flakes, and cook until wilted.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). Spread the potato purée evenly in a baking dish. Layer the spinach and mushroom mixture on top. (Optional: Sprinkle with cheese or breadcrumbs for added texture.)
- Bake & Serve: Bake for 15-20 minutes until slightly golden on top. Serve warm and enjoy!
Notes
- To make it dairy-free, use plant-based butter and milk.
- You can add protein by mixing in cooked lentils, chickpeas, or shredded chicken.
- For extra flavor, sprinkle grated cheese on top before baking.
- Leftovers can be stored in the fridge for up to 3 days and reheated before serving.