Shrimp Casserole with Spinach and Feta

shrimp spinach casserole 2 Shrimp Casserole with Spinach and Feta

I have not been feeling well this week, so I have been sipping on tea, eating soup, and just generally being grumpy. I think the weather change brought on my cold. It is supposed to snow 1-3 inches tonight in Raleigh, which I am finding more and more believable as the temperature drops. So Dan (my youngest) and I are curled up in bed and my big plan for the evening is to fall asleep with a book. I wanted to quickly post this recipe I made last week before the weekend. This recipe is from one of my favorite cookbooks, Crazy for Casseroles: 275 All-American Hot-Dish Classics. I altered the recipe ever so slightly. Note: If you like casseroles, this may be a good cookbook to buy. It has very few recipes with those dreaded canned soups.


3 Tablespoons butter (or olive oil or casein-free butter substitute)

One 10 oz. package of frozen chopped spinach thawed and squeezed (OR freshly chopped spinach 1 lb fresh equals 5 oz. frozen)

A can (or a little less) of organic diced tomatoes, drained (fresh tomato would be great if in season)

1/4 lb. feta cheese (optional)

10 oz. (or at least 1/2 lb) fresh med. shrimp, peeled and deveined

1/4 cup leftover gluten free vinaigrette (lemon, garlicky, or greek vinaigrettes would work well)

salt and pepper to taste

1 garlic clove, minced

2 Tablespoons shallots, diced fine

1/4 lb. mushrooms, sliced

3-4 Tablespoons of dry white wine


Preheat the oven to 350 degrees. Grease a 1 1/2 inch casserole dish. In a large skillet, melt the butter or oil over moderate heat and add the spinach, shallots, garlic, salt, and pepper. Cook for 2-3 minutes. Add the wine and cook for an additional 2-3 minutes. Put the spinach mixture into the prepared casserole dish. Layer the mushrooms over the spinach and then layer the diced tomatoes over them. Place the shrimp on top and layer the vinaigrette over the top. Sprinkle with feta cheese if desired.

Bake until bubbly and cheese is slightly brown- about 25 minutes

Serves 4-6.

This recipe might be good served over Tinkyada pasta or brown rice. I am going to try that next time. Or maybe I will try my hand at gluten-free french bread and serve it with that. Yum.

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