Spinach Balls

This is a great go-to recipe for a great appetizer. I follow the recipe exactly and it’s great every time.
Spinach Balls – 2 WW pts/2 balls – (Original recipe from Kraft)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix Monterey Style with Mushroom & Onion
1-2/3 cups hot water
1/4 cup (1/2 stick) butter or margarine
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry
1 cup KRAFT 100% Grated Parmesan Cheese
1 cup chopped fresh mushrooms
1 small onion, finely chopped
4 eggs

Preheat oven to 400°F. Mix stuffing mix, hot water and butter in large bowl until well blended.

Add remaining ingredients; mix lightly. Shape into 60 balls, each about 1 inch in diameter. Place in single layer in two 15x10x1-inch baking pans sprayed with cooking spray.

Bake 15 to 20 min. or until lightly browned.

Tips: Make Ahead Prepare and bake spinach balls as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator. Place on baking sheets and bake at 400°F for 10 to 15 min. or until heated through.

Nutritional Information (From Kraft.com): 2 balls: 70 calories, 4 g fat, 35 mg cholesterol, 190 mg sodium, 5 g carbs, 1 g dietary fiber, 1 g sugar, 4 g protein
WW POINTS: 2

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13 Responses to “Homemade Green Bean Casserole”

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    1
    Cathy B. @ Brightbakes — December 7, 2010 at 12:05 pm

    wow..great to see a green bean casserole with ingredients that are actually found in nature! 🙂 thank you!
    love,
    cathy b.

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    2
    Carolyn — December 7, 2010 at 12:16 pm

    I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!

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    3
    Fun and Fearless in Beantown — December 7, 2010 at 1:48 pm

    I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!

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    Sinful Sundays — December 7, 2010 at 2:08 pm

    i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!

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    5
    Boston Food Diary — December 7, 2010 at 2:26 pm

    Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!

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    6
    Melissa — December 7, 2010 at 3:36 pm

    I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.

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    7
    stephchows — December 7, 2010 at 5:00 pm

    home made green bean casserole! I didn’t know it was possible! 🙂 Personally I’m in the hate category… but I’d be willing to try this version 🙂

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    8
    Shannon — December 7, 2010 at 5:52 pm

    definitely looks better than the “traditional” version!!

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    Shannon — December 8, 2010 at 2:30 pm

    Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!

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    sabjimata — December 8, 2010 at 9:50 pm

    everything’s better homemade!

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    Lulu — December 19, 2010 at 2:42 pm

    This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).

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    Stella — November 17, 2013 at 11:01 pm

    Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.

    • beantownbaker — November 24th, 2013 @ 5:51 pm

      Isn’t it great?!?

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