Easy Spinach Casserole Recipe
This creamy, cheesy spinach casserole bakes up with a crisp, buttery topping. Simple enough for weeknights, special enough for holidays.
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Servings:
Ingredients
Main Ingredients
- 24 oz frozen chopped spinach, thawed and squeezed dry
- 1.5 tbsp unsalted butter for sautéing
- 1 cup diced yellow onion
- 2 tsp minced garlic
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1.5 cup shredded sharp cheddar cheese divided
- 0.5 cup grated Parmesan cheese divided
- 0.75 cup crushed buttery crackers
- 2 tbsp unsalted butter, melted
- 0.5 tsp ground nutmeg
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes optional
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 2-quart baking dish.
- Squeeze the thawed spinach very dry; set aside.
- Melt 1 1/2 tbsp butter in a skillet. Soften onion over medium heat, 4–5 minutes. Stir in garlic for 30 seconds.
- Beat cream cheese with sour cream until smooth. Season with salt, pepper, nutmeg, and red pepper flakes.
- Fold in spinach, cooked onion mixture, 1 cup cheddar, and about 1/3 cup Parmesan.
- Spread the mixture into the prepared dish.
- Combine cracker crumbs with melted butter, remaining cheddar, and remaining Parmesan.
- Sprinkle topping over the casserole and bake until bubbly and golden, 25–30 minutes. Rest 10 minutes before serving.
Notes
Variation: Swap the cracker topping for 3/4 cup panko mixed with 1 tbsp olive oil and a pinch of paprika. Add sautéed mushrooms for an earthy twist. Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake from cold, adding 5–10 minutes. Leftovers keep 3–4 days chilled; reheat at 350°F until warm.
This recipe is an original creation inspired by classic Easy Spinach Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.