Abuelo's-style Spinach Casserole


  • 5 lbs. fresh leaf spinach, cleaned, stemmed and chopped
  • 1 cup 1/4-inch diced smoked bacon
  • 1 Tbsp butter
  • 3 cups sliced fresh mushrooms
  • 1 Tbsp chipotle purée with adobo sauce
  • 2 cups fresh diced onion
  • 3 Tbsp fresh minced garlic
  • 1/3 cup fresh diced red bell pepper
  • 1 1/2 Tbsp seasoning salt
  • 8 oz processed cheese, cut into 2-inch cubes
  • 6 oz cream cheese, cut into 2-inch cubes
  • 2 cup frozen whole-kernel corn
  • 1/4 to 1/2 cup grated Monterey jack and Cheddar cheese combined


Braise spinach in stock pot until limp but still bright green. Brown bacon in saucepan and drain, discarding drippings. Add butter to bacon in pan. Add mushrooms, chipotle purée, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.

Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously. Place spinach in strainer and press to remove all water. Place spinach in cheese mixture and stir well. Add corn and stir well.

Cook for an additional threeminutes and stir continually. Place in casserole and top with grated cheese. Heat in oven until cheese is melted.

Makes 8 to 10

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