Mushroom Florentine Casserole

Five ingredients, one pie plate, twenty minutes in the oven. This Florentine-style casserole leans on pantry shortcuts in the best way: a can of cream of mushroom soup becomes the silky binder for chopped spinach, a splash of Worcestershire gives it backbone, and a layer of fresh sliced mushrooms on top brings real woodsy texture.

The Savory crunch topping bakes into golden, herby crumbs that crackle against the creamy spinach below. A squeeze of lemon at the table cuts through the richness and brightens everything up.

Kitchen Tips

• Squeeze the thawed spinach really well before mixing. Excess water dilutes the soup and turns the casserole soupy instead of bubbly.
• Slice the mushrooms about ¼ inch thick so they roast on top rather than steam. Thinner slices disappear into the spinach.
• Watch the topping in the last 5 minutes. The breadcrumb mix browns fast at 400°F (200°C) and can scorch if you wander off.
• The lemon wedges aren’t optional. Acid is what wakes up creamed spinach dishes like this one.

Variations

• Stir ½ cup grated parmesan into the spinach mixture for a sharper, saltier hit.
• Swap the Savory crunch for crushed Ritz crackers tossed with melted butter.
• Add a layer of crumbled cooked bacon between the spinach and the mushrooms for a smoky version.