This creamy, cheesy casserole is a great way to get your children to eat their spinach!
I love a good spinach casserole and have one I have made for over 30 years. As good as that one is, I’m always open to trying new recipes, and this one certainly did not disappoint. In fact, I might like it even more. It’s so amazingly creamy and cheesy that I can’t help but go back for seconds whenever I make it. Even with the small amount of cayenne pepper (which you can omit), it has a mild, savory taste.
Spinach casserole was one of the first recipes my daughter asked for when she moved out to live on her own. You can bet this is another version that I’ve happily sent her to make. Adding breadcrumbs to the top provides a surprising crunch to the dish. Please note that the recipe calls for shredded, not grated, Parmesan cheese. You can also use gluten-free breadcrumbs in this recipe for equally great results. Regular or gluten-free panko breadcrumbs are also great, including the seasoned ones, which provide even more flavor to this recipe.
I’ve always found that hiding vegetables under layers of cheese is a great way to get little ones to eat their “green foods” like spinach, kale, broccoli, and asparagus. Of course, there’s always that kid who eats the cheese and leaves the veggies, but I say it’s worth giving it a try. If you have children who won’t eat any vegetables no matter what you try, I highly recommend grating the veggies and mixing them into meatballs or pasta sauce. I’ve also gotten away with adding them to brownies. Sometimes a mom has no choice but to get creative.
This recipe is equally good with frozen chopped broccoli; defrost and drain it the same way you do with the spinach. Another fun option is to add crispy fried onions—the type used on green bean casseroles—to the top for added crunch and flavor.
How to make it with fresh spinach
While I love the convenience of using frozen spinach in this recipe, you can also use fresh spinach. I like to buy one-pound clamshells of organic baby spinach at the big box stores. You’d need two of these to replace the frozen spinach in this spinach casserole. Heat a large sauté pan over medium heat, then add the fresh spinach. You may have to add it in batches, but don’t remove what’s in the pan. Stir the spinach every couple of minutes so that the already wilted spinach moves to the top and the newer additions are on the bottom. You will be amazed at how much it shrinks up as it cooks if you’ve never used fresh spinach before.
Once all the spinach is cooked, place it in a sieve to drain off the excess liquid. I use the back of a large soup spoon to gently press down on the spinach to ensure all the water drains before mixing it with the other ingredients, as shown in the recipe below.
How do I store leftovers?
Allow leftover spinach casserole to cool to room temperature, then refrigerate it tightly covered or in an airtight container for up to 4 days. Do not let it sit out longer than 2 hours. You can also freeze the chilled casserole tightly wrapped or in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator. Reheat leftovers in the microwave or a 350°F oven until they reach 165°F.
Serving suggestions
Spinach casserole is a delicious side dish that goes with many meals, including Baked Shrimp, Instant Pot Pork Chops, Air-Fryer Burgers, Salmon Cakes, and Oven-Baked BBQ Chicken. Start your meal with a filling bowl of Crock-Pot Potato Soup, or serve some Potato Wedges or Perfect Mashed Sweet Potatoes on the side. If your children still need some convincing to eat this cheesy spinach, tempt them with some Peanut Butter Brownies, Date Cookies, or Salted Caramel Ice Cream for dessert.
Spinach Casserole
Ingredients
- 2 1/2 tablespoons butter plus more for greasing
- 3 cloves garlic minced
- 1 medium onion chopped
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1 cup heavy cream
- 2 9-ounce packages frozen chopped spinach thawed and well drained
- Salt and pepper to taste
- 2/3 cup shredded Parmesan cheese divided
- 1/4 cup sour cream
- 3 ounces cream cheese softened
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 400°F. Grease a 2-quart baking dish lightly with butter or non-stick spray.
- In a medium saucepan over medium-high heat, melt the butter. Add minced garlic and chopped onion. Cook, stirring often, until the onion softens, about 5 minutes.
- Stir in the cayenne pepper, onion powder, and heavy cream. Let the mixture simmer for about 5 minutes until it thickens slightly. Add the drained spinach, salt, pepper, 1/3 cup of the Parmesan cheese, sour cream, and the cream cheese. Mix until thoroughly combined.
- Transfer the mixture into the prepared baking dish. Sprinkle breadcrumbs and the remaining Parmesan cheese evenly on top. Bake in the preheated oven for 15-18 minutes or until the top turns golden and the cheese bubbles.
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