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5 from 1 vote

Spinach and Sautéed Veggie Casserole

Course: Side Dish
Cuisine: American
Keyword: Spinach and Sauteed Veggie Casserole, Spinach and Vegetable Casserole, Spinach Casserole, Vegetable Casserole, Vegetarian Casserole
Servings: 6
Calories: 254kcal


  • 4 Tbsp of Extra Virgin Olive Oil divided
  • 20 ounces of Fresh Baby Spinach
  • 1 Red Bell Pepper chopped
  • 1 Orange Bell Pepper chopped
  • 1 Medium Onion chopped
  • 10 ounces of Sliced Mushrooms
  • 2 Tbsp Butter
  • 3 Garlic Cloves finely chopped
  • 15 Small Cherry Tomatoes cut in half
  • 1 Cup Cheddar Cheese shredded


  • Preheat Oven to 350 Degrees
  • Heat 2 Tbsp of olive oil over medium high heat in a large skillet.
  • Add spinach and sauté for approximately 6 minutes, or until spinach is wilted.
  • Place wilted spinach in a 2 quart dish.
  • Heat Olive Oil in Skillet over medium heat. Add Bell Peppers and Onions to skillet and sauté for 5 minutes
  • Next, add mushrooms, stir and cover skillet with lid for approximately 5 minutes or until veggies begin to soften.
  • Remove cover from skillet and add minced garlic and 2 Tbsp of Butter, keep over medium heat until butter is melted.
  • Remove from heat and add cherry tomatoes.
  • Place sauteed veggies & butter mixture over wilted spinach in baking dish.
  • Spread cheese evenly over the top.
  • Bake at 350 degrees on center rack of oven for approximately 20 minutes or until cheese has melted.


Serving: 6g | Calories: 254kcal | Carbohydrates: 12g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 235mg | Potassium: 905mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10618IU | Vitamin C: 90mg | Calcium: 241mg | Iron: 3mg