Mushroom and Spinach Casserole

Mushroom and Spinach Casserole

Serves: Serves 12

Prep Time: 20 mins

Cook Time: 50 to 55 mins

Mushrooms and spinach combined with eggs, sausage and cheese for an elegant and easy start to the holidays.


  • 1 lb. Bob Evans Original Roll Sausage
  • 2 1/2 cups seasoned croutons
  • 4 large eggs
  • 2 1/4 cups milk
  • 1 can condensed cream of mushroom soup (10.5 oz)
  • 1 pkg. frozen chopped spinach, thawed and squeezed dry (10 oz)
  • 1 can mushrooms, drained and chopped (4 oz)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 teaspoon dry mustard
  • Fresh herb sprigs and carrot strips (optional)
  • Picante sauce or salsa (optional)
Mushroom and Spinach Casserole


  1. Spread croutons on bottom of greased 13 x 9 inch baking dish.
  2. Crumble and cook sausage in medium skillet over medium heat until browned. Drain sausage, spread over croutons.
  3. Whisk eggs and milk in bowl until blended.
  4. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
  5. Preheat oven to 325F.
  6. Bake egg mixture 50-55 minutes or until set and lightly browned on top.
  7. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.

Nutritional Information

The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

Allergen Information

Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.

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