Potato-Spinach Swirl Casserole

Potato-Spinach Swirl Casserole

Add a new swirl to serving side dishes, and discover a tasty way to sneak in a green veggie.

Prep Time



Total Time






cup hot water
can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
tablespoons margarine or butter
package (7.2-oz size) Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
cup sour cream
box (9 oz) Green Giant® frozen chopped spinach, made as directed on package and very well drained
1 1/3
cups Cheddar or original French fried onions
  1. Heat oven to 350°F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
  2. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
  3. Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
You can make this casserole up to 24 hours before baking. Prepare it through step 2, then cover and refrigerate. When ready to bake, add 15 minutes to the first bake time in step 3.
Health Twist
Use reduced-fat sour cream for a slimmer version. Of course you know the taste will be slightly different.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 80 ),
  • Total Fat 9 g
    • (Saturated Fat 3 1/2g,),
  • Cholesterol 15 mg;
  • Sodium 750 mg;
  • Total Carbohydrate 22 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.