This spinach casserole is creamy, cheesy, and finished with a buttery cracker topping, with all the flavor of a steakhouse creamed spinach in a dish you can assemble ahead. It came to me on a recipe card at my bridal shower more than 20 years ago, and it has held its spot on our holiday table ever since!
More vegetable casseroles:
Before You Get Started
Three things separate a rich, creamy spinach casserole from a watery one. Get these right and the rest of the recipe is genuinely hands-off:
- Squeeze the spinach bone dry. Wring it in a clean dish towel until no more liquid comes out. Any water left behind thins the sauce as it bakes.
- Bring the dairy to room temperature. Cold sour cream and milk hitting warm soup is what makes a sauce break or turn grainy.
- Warm the sauce gently, never boil it. Low heat just until combined is all it needs. Boiling will separate it before it ever reaches the oven.
Fresh or frozen spinach?
Frozen chopped spinach is the practical choice here, and it is what I have always used. Fresh works, but the volume is startling: one 10 ounce package of frozen spinach cooks down to about 1 ½ cups, and you would need roughly 1 ½ pounds of fresh leaves to match it. For this recipe, that means about 3 pounds of fresh spinach, washed, chopped, and wilted.
If you have a half container of fresh spinach to use up, wilt it in a skillet and stir it in alongside the frozen. It will not throw off the recipe.
How to Make Spinach Casserole
The sauce comes together in a single saucepan over low heat, with no roux to whisk and no lumps to worry about. The only real work happens before that, when you dry the spinach.
Step 1: Cook and Dry the Spinach
Cook both packages of frozen spinach in the microwave according to the package directions, then drain it.
Pile it into a clean dish towel, gather the corners, and twist until the liquid stops running out. It will feel like you have squeezed too much. You have not.
Do not skip the thawing step. A still-frozen block will not heat through evenly in 30 minutes, and the water it releases has nowhere to go.
Step 2: Make the Cream Sauce
In a medium saucepan over low heat, stir together the condensed soup, milk, cheddar, sour cream, 2 tablespoons of the melted butter, salt, and pepper.
Stir just until it is warm and smooth. You are melting the cheese, not cooking a sauce, so pull it off the heat as soon as it comes together.
⇢ Add a pinch of nutmeg if you like. It is a classic partner for cream sauces and gives the dish a subtle warmth. A pinch of garlic powder works the same way, and cayenne or crushed red pepper adds a little heat.
⇢ Swap the soup or the cheese freely. Cream of celery or cream of chicken both work in place of the mushroom soup. Mozzarella, Monterey Jack, Pepper Jack, or a handful of Parmesan can stand in for the cheddar. For a richer sauce, use heavy cream instead of milk.
Step 3: Combine and Transfer
Stir the dried spinach into the warm sauce until it is evenly coated, then transfer everything to a greased 1 ½ quart baking dish.
⇢ Make the sauce right in the baking dish. A reader shared this one and it is smart: if your dish is stovetop safe, build the sauce in it over low heat and stir the spinach in, so there is one less pan to wash.
⇢ Turn it into a main dish. Stir in shredded rotisserie chicken or cooked crumbled sausage along with the spinach, and thin the sauce with a splash more milk. Sautéed mushrooms and onions are good additions either way.
Step 4: Add the Buttered Topping
Toss the panko or crushed crackers with the remaining tablespoon of melted butter, then scatter them evenly over the top.
Buttering the crumbs is what gets them golden and crisp instead of dry and pale.
⇢ Ritz, panko, or something else entirely. Crushed Ritz gives a richer, saltier crust and panko gives a lighter crunch. Buttered corn flakes, buttered stuffing mix, or slivered almonds all work too.
Step 5: Bake Until Golden
Bake uncovered at 350°F for about 30 minutes, until the casserole is heated through and the topping is deep golden brown.
Uncovered is important here, since it lets the topping crisp instead of steam.
This was simply delicious! My family absolutely loved it. It paired really well with the steak and black eyed peas I made!
– Marlene
What to Serve it With
This is a rich, creamy side, so it does best next to a main that can hold its own without competing for the same territory. It is a natural fit for a holiday plate, but it earns its keep on a weeknight too.
For a holiday table, the classic pairings are the easiest calls:
For everyday meals, keep the main simple and let the casserole be the rich part:
If you are building a full holiday spread, one starchy side and one bright, acidic one round things out. A crisp green salad does more work here than another creamy dish.
Storing, Freezing, and Reheating
Make ahead: Assemble the casserole up to 2 days in advance, but leave the topping off. Cover and refrigerate. When you are ready to bake, let the dish sit on the counter for 30 to 60 minutes to take the chill off, add the buttered crumbs, then bake as directed.
Storage: Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. The topping softens as it sits, which is unavoidable but does not hurt the flavor.
Freezing: I do not recommend freezing this one. The dairy-based sauce tends to separate and the spinach turns watery once thawed.
Reheating: Transfer leftovers to a small baking dish and warm in a 325°F oven just until heated through, tenting loosely with foil if the top starts to darken. Individual portions reheat in the microwave in 30 to 60 seconds.
Frequently Asked Questions
Why is my spinach casserole watery?
Almost always because the spinach held onto water. Frozen spinach releases liquid as it bakes, and if it was not wrung out thoroughly it will thin the sauce right in the dish. Squeeze it in a dish towel until it stops dripping, then squeeze once more. If it has already baked and looks loose, letting it rest 10 minutes out of the oven helps it set up.
Why did my sauce turn grainy or separated?
The sauce got too hot. Sour cream and milk will break if they are boiled or if they go into the pan cold. Bring the dairy to room temperature first, keep the heat low, and stir only until everything is warm and combined. It should never bubble.
Can I double the recipe for a crowd?
Yes. Double everything and bake it in a 9×13 inch dish, adding about 10 to 15 minutes to the bake time. Check that the center is hot and the topping is well browned before pulling it out. You’ll want to double the topping, too.
Can I make it in the air fryer instead?
A reader had good results using the roast setting at a slightly shorter time, which is a nice option when the oven is full on a holiday. Keep the dish small enough to fit with room for air to circulate, and start checking early since air fryers run hot.
Absolutely Delicious! So easy to make. My husband and children loved it. And I loved finding something my whole family enjoys!
– Kelley
More Easy Casserole Sides
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Spinach Casserole
Ingredients
- 2 (10 ounce) packages frozen chopped spinach
- ½ of a 10.5 ounce can of condensed cream of mushroom soup, (about ⅔ cup)
- ¼ cup milk, at room temperature
- 1 cup (4 ounces) grated sharp cheddar cheese
- ½ cup sour cream, at room temperature
- 3 tablespoons melted butter, divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup panko breadcrumbs or coarsely crushed Ritz crackers
Instructions
- Preheat the oven to 350°F. Grease a 1 ½-quart baking dish; set aside. Cook the spinach in the microwave according to the package instructions. Drain thoroughly by squeezing the spinach tightly in a dish towel to wring out the extra liquid.
- In a medium saucepan over low heat, combine the soup, milk, cheese, sour cream, 2 tablespoons of the melted butter, salt, and pepper. Stir just until warmed through and smooth. Do not let it boil. Add the spinach and mix well.
- Transfer the spinach mixture to the prepared baking dish. In a small bowl, stir together the breadcrumbs or cracker crumbs with the remaining 1 tablespoon of melted butter. Sprinkle the buttered crumbs evenly over the top.
- Bake uncovered for 30 minutes, or until heated through and golden brown on top. Let rest 10 minutes before serving so the sauce sets.
Notes
- Squeeze the spinach dry. This is the single most important step. Leftover water thins the sauce as the casserole bakes.
- Room temperature dairy. Cold sour cream and milk are the usual cause of a grainy or broken sauce. Warm the mixture gently and never boil it.
- Fresh spinach substitution. You would need roughly 3 pounds of fresh spinach, wilted and chopped, to replace the two frozen packages. Frozen is far more practical for this recipe.
- Cheese swaps. Mozzarella, Monterey Jack, Pepper Jack, or a handful of Parmesan all work in place of the sharp cheddar.
- Soup swaps. Cream of celery or cream of chicken can stand in for the cream of mushroom.
- Topping options. Buttered panko, crushed Ritz, corn flakes, stuffing mix, or slivered almonds all crisp up nicely. Tossing the crumbs with butter is what browns them.
- Make it a main. Stir in shredded rotisserie chicken or cooked sausage and thin the sauce with a splash more milk.
- Make ahead. Assemble up to 2 days in advance without the topping. Refrigerate, then let sit at room temperature 30 to 60 minutes, add the buttered crumbs, and bake as directed.
- Storage. Refrigerate leftovers in an airtight container for 3 to 4 days. Freezing is not recommended, since the sauce separates and the spinach turns watery.
- Doubling. Double the recipe in a 9×13 inch dish and add 10 to 15 minutes to the bake time.
Nutrition
Originally published in October, 2017, this post was updated in August, 2026.
I often think of side dishes in relation to the holidays, too. It’s the best part of Thanksgiving! I love spinach, especially the creamed kind, but have never made my own before, as I’m picky about it! This sounds wonderful, Blair! I love the breadcrumbs on top!
It’s so difficult to find a vegetable that my husband will like. I’ve already made this three times!
Thank you thank you !
We’re so happy to hear this, Linda! Thank you for trying it out and taking the time to leave a review.
This is a question.
Recipe says 1 cup of cheese.
Then it say 4 oz
How much do I need?
Can’t wait to make it!!
Hi, Janis! You need 1 cup, which is typically about 4 ounces. Hope you enjoy!
Hello.
I laughed so hard when you said, ” Heck, even my three-year-old son (who acts like most vegetables might kill him) enjoyed the creamed spinach.” Lol. I too don’t like spinach. Maybe this recipe is my only hope. Thank you for sharing.
True story, Susie! Spencer makes horrified faces whenever he sees an unrecognizable veggie on his plate. 🙂 This dish passed the 3-year-old test, though!
This looks like the perfect side dish! I might have to try it out at our family dinner this weekend!
Thanks, Kristy! I hope that you’ll give it a try! It’s so perfect. 🙂
Have you by any chance tried making this recipe with fresh spinach or do you think it may work? I struggle with the taste of frozen spinach but love fresh. My boys won’t touch the stuff!
Hi, Stacy! No, I haven’t used fresh spinach in this dish. It would work fine, but it just wouldn’t be very practical (for me) because I would need SO MUCH fresh spinach wilted down in order to equal the amount of frozen spinach. The sheer volume of fresh spinach that you would have to chop and steam would be a ton, so I just go with the frozen every time.
I will say, though — even my little boys who claim that they don’t like spinach, will eat this dish! 🙂
There’s nothing like those ‘old recipes’, and this one sounds super delicious! We plan to make this as a ‘side dish’ (for company) this coming weekend. We’ll be grilling Salmon Steaks. We’ll serve it all with a huge tossed Italian salad. Our guests will surely LOVE IT, but I already know that WE WILL.
Yay! I’m so glad that you’re going to make it, Angelina! I know your guests will love it! 🙂
This looks delicious. I usually have a half container of spinach that goes to waste on any given week. Any chance you think I can sub fresh spinach somehow?
Hi, Ellyn! Yes, you can definitely add in some fresh spinach too. I just wouldn’t try to do the whole casserole with only fresh spinach, because you would need such a HUGE volume of the fresh spinach in order to equal the amount of frozen chopped spinach called for in the recipe. If you’re just trying to use up some leftover fresh spinach in your fridge, I would cook it down (by wilting it for a couple of minutes in a skillet) and then just add that to the rest of the recipe ingredients (including the frozen spinach). Again, the fresh spinach will be such a small amount once it’s wilted down that it shouldn’t impact the rest of the recipe too much. Enjoy!
This sounds so good! I was wondering if I grilled some onion and bacon could I add it to the mix(to jazz it up, plus anything with bacon is 10x’s better lol).
Hi, Lavi! Yes, the bacon and onion would be a nice addition. Bacon does make everything better! 🙂
Hi, Blair. This sounds delicious and I’m making it for Christmas dinner. Just wondering, have you ever tried putting this together the day before and then baking it the next day? If so, how did it turn out? Thanks!
Hi, Jennifer! I’m making it for our Christmas dinner too! 🙂
And yes — you can totally prepare it in advance (that’s what I’ll do). Just leave the topping off until you’re ready to bake it.
Can you use fresh spinach instead of can if so how? I have a ton of fresh spinach that I need to use
Hi, Reyva! Yes, I think that you probably can, but I’ve never tried it so I wouldn’t be able to give you an exact amount to sub with. The beauty of frozen chopped spinach is that it condenses the volume of fresh spinach into a small package. If you use fresh spinach, you’ll need a HUGE amount. I did a Google search and found this information, which should be helpful for you in doing the frozen-fresh conversion: https://www.tasteofhome.com/cooking-tips/vegetables/how-much-spinach
This was simply delicious! My family absolutely loved it. It impaired really well with the steak and black eyes peas I made!
Thank you, Marlene! We’re so happy to hear it!
I made this last night as written. It went well with pork tenderloin. I cooked it in the air fryer on the roast setting for a little less time to avoid heating up the oven. I will make it again. So good
Thank you so much, Andrea!
Very good! Quick tip: make the sauce in your casserole dish on low heat on the stove top, then mix in spinach. Saves you a dish to wash.
Such a good idea! Thanks, Baxter.
Wonderful recipe!!! I made a few changes which allowed it to become a full meal in itself. I added spicy sausage, mushroom flavored rice, onions, peppers and celery plus fresh sliced mushrooms.
I choose cheddar and gruyere cheese and cream of celery soup.
Delish!!!
I would definitely love to share a photo but I don’t have
Instagram .
Yum! We’re so glad you were able to make it work for you. Thank you for trying it out, Nicki!
Absolutely Delicious! So easy to make. My husband and children loved it. And I loved finding something my whole family enjoys!
We’re so glad it’s a hit, Kelley! Thank you for trying it out.
Can you make with already cooked chicken like a rotisserie chicken?
Hi! Yes, I think some chicken would be a delicious addition to turn this into a main course. You may need to thin the sauce with a little bit more milk, but otherwise that should work fine!
Finally a green vegetable that my husband likes! This is soooo delicious and easy to make. Thank you!
We’re so glad! Thank you for trying it out and taking the time to leave a review, Linda.
I made this last night but added sauted onions and garlic, plus Mozzarella in addition to the sharp cheddar, it was very delicious, will be making again
Thank you, Sonya! We’re so glad you enjoyed it.
I love cream spinach, this is so yummy.
Thank you, Joyce!