Here’s a recipe I recently got from a friend and then adapted to make vegetarian. As you can see from the ingredient list (cream of mushroom soup, sour cream, mayo), this dish isn’t exactly low in fat. I have not tried it yet, but I’m guessing you could substitute greek yogurt for the sour cream to shave off some calories. You could also use a low-fat cream of mushroom soup.
Rich Spinach and Pasta Casserole
- 1 10 oz. package frozen spinach, thawed and drained
- 2 c. grated sharp cheddar
- 1/3 c. chopped onion
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. soy sauce
- 1 10 oz. can cream of mushroom soup
- 1 c. sour cream (or greek yogurt)
- 1 8 oz. pkg mushrooms, sliced, and sautéed until tender
- 1/3 c. mayo
- 1 lb. pasta (egg noodles work great but so do spirals and shells–so use whatever’s on sale or whatever you have on hand)
- 1 c. grated parmesan cheese
- 1 c. roughly chopped pecans
- Preheat oven to 350 F. Cook pasta as directed, drain, and set aside. Sautée mushrooms until tender and set aside.
- In large bowl, combine spinach, cheddar, onion, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayo.
- Grease 9 x 13 pan. Fill pan with cooked pasta. Add spinach/mushroom mixture over the top and cover with parmesan. Bake for 30 min. Sprinkle pecans over the top and bake for 10 more min.
If you have any ideas for additions or alterations to this recipe, please comment below.