Spinach Casserole Recipe
Comforting, creamy spinach casserole with a golden, cheesy breadcrumb crust. It’s an easy, crowd-pleasing side or meatless main.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 20 oz frozen chopped spinach, thawed and well-drained
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1.25 cup sharp cheddar cheese, shredded divided
- 0.75 cup grated Parmesan cheese divided
- 3.25 fl oz eggs, lightly beaten
- 0.75 cup yellow onion, finely chopped
- 2 tsp garlic, minced
- 3 tbsp unsalted butter divided
- 0.5 cup plain breadcrumbs
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp ground nutmeg
- 0.25 tsp red pepper flakes optional
- 1 tsp lemon zest optional
Instructions
Preparation Steps
- Heat oven to 375°F. Grease a 9-inch square baking dish.
- Squeeze the thawed spinach completely dry with towels or a sieve.
- Melt 2 tbsp butter in a skillet over medium heat. Soften onion for 4 minutes, then stir in garlic for 30 seconds. Let cool slightly.
- Beat cream cheese in a large bowl until smooth. Mix in sour cream and the beaten eggs until creamy.
- Season with salt, pepper, nutmeg, red pepper flakes, and lemon zest.
- Fold in the drained spinach, sautéed onion mixture, 3/4 cup cheddar, and about 1/2 cup Parmesan.
- Spread the mixture in the prepared dish. Melt the remaining 1 tbsp butter and toss with breadcrumbs.
- Top casserole with remaining cheddar and Parmesan. Scatter the buttered breadcrumbs over the surface.
- Bake 30–35 minutes until bubbling and deeply golden. Rest 10 minutes before serving.
Notes
Variation: Stir in 1/2 cup chopped artichoke hearts or sun-dried tomatoes for a flavor twist. For a lighter version, swap Greek yogurt for half the sour cream. Leftovers reheat well; cover and refrigerate up to 4 days, then warm at 325°F until hot.
This recipe is an original creation inspired by classic Spinach Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.