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Crunchy Spinach Casserole If I had to be a vegetarian I would be in big trouble because I'm not all that keen on eating veggies, especially those nutritionally important leafy green vegetables. I'll pass on plain wilted or steamed spinach over and over again, but I could sit down and eat all of this spinach casserole and smile. Yes, it's that good. Best of all, it's super easy to make. Portion sizes of the ingredients are totally forgiving, so if you use a little more or a little less of something, no worries! Crunchy Spinach Casserole 1 pkg. (12 oz.) frozen chopped spinach 1 pkg. (8 oz.) cream cheese, softened 1/2 tsp. salt Pinch cayenne pepper (or to taste) 1 stick (1/2 c.) butter, melted 1/2 pkg. (~7 oz.)  Pepperidge Farm Herb Seasoned Stuffing Preheat oven to 350 °F. Coat an 8 x 8"ovenproof glass baking dish with non-stick cooking spray. Cook spinach in medium-sized pot according to package directions. Drain well and return to pot. Add