Years and years ago, I shared a spinach casserole recipe on the blog that was handed down to me by my mother-in-law’s friend during a recipe exchange at my bridal shower. Fast forward about 13 years and I’m still enjoying the delicious side dish — with a few of my own updates. This Easy Creamed Spinach Casserole is a family favorite that just gets better with time!
I often think of side dishes as a “fall” or “autumn thing,” since they are such a huge component of Thanksgiving dinner. Plus, in the summer, a cool, refreshing salad almost always sounds tastier than a baked, warm vegetable.
Now that we’re in the heart of the season and inching our way ever closer to the holidays, it seems like the ideal time to share this updated recipe. Truth be told, though, the Creamed Spinach Casserole is really a side dish that we enjoy year-round. It pairs just as well with a grilled steak in the middle of the summer as it does with a roasted turkey breast in November!
If you’re looking for a way to add “greens” to your Thanksgiving table (or to complement any other weeknight dinner), then I hope that you’ll give this one a try. It’s a nice change from the regular steamed spinach or broccoli, and it tastes so decadent and delicious. As I already mentioned, the recipe originally came from my mother-in-law’s friend; however, I have since shared it with other friends and family as well. My own mom now makes it often and says that it’s one of her absolute favorite sides!
Heck, even my three-year-old son (who acts like most vegetables might kill him) enjoyed the creamed spinach and actually admitted that it tasted GOOD. Imagine that!
It’s hard to argue with any vegetable that’s mixed with a creamy, cheesy sauce and buttered breadcrumbs!
Easy Creamed Spinach Casserole
Easy Creamed Spinach Casserole
Ingredients
- 2 packages 9 or 10 ounces each frozen, chopped spinach
- ½ can condensed cream of mushroom soup NOT diluted
- ¼ cup milk
- 1 cup grated cheddar cheese
- ½ cup sour cream
- 2 tablespoons butter melted, plus additional butter for bread crumbs
- 1/2 teaspoon salt
- ¼ teaspoon pepper
- 1 cup buttered bread crumbs note: just add about 2 tablespoons of melted butter to a cup of bread crumbs and stir to combine
Instructions
- Cook spinach in microwave according to package instructions. Drain thoroughly by squeezing spinach tightly in a dish towel to wring out all of the extra liquid.
- In a medium sauce pan over low heat, combine soup, milk, cheese, sour cream, melted butter, salt and pepper. Stir until just warmed through and combined. Add spinach and mix well.
- Pour spinach mixture into a greased 1 ½ -quart baking dish. Top with buttered bread crumbs.
- Bake casserole at 350 degrees F for 30 minutes.
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Gayle @ Pumpkin 'N Spice says
October 25, 2017 at 6:30 amI 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!
Susie says
October 26, 2017 at 1:28 amHello.
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.
Blair says
October 26, 2017 at 5:06 amTrue story, Susie! Spencer makes horrified faces whenever he sees an unrecognizable veggie on his plate. 🙂 This dish passed the 3-year-old test, though!
Kristy from Southern In Law says
October 26, 2017 at 4:33 amThis looks like the perfect side dish! I might have to try it out at our family dinner this weekend!
Blair says
October 26, 2017 at 5:06 amThanks, Kristy! I hope that you’ll give it a try! It’s so perfect. 🙂
Stacy says
October 26, 2017 at 5:03 amHave 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!
Blair says
October 26, 2017 at 5:05 amHi, 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! 🙂
Angelina says
October 26, 2017 at 2:43 pmThere’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.
Blair says
October 26, 2017 at 3:43 pmYay! I’m so glad that you’re going to make it, Angelina! I know your guests will love it! 🙂
Ellyn Brannan says
October 26, 2017 at 11:36 pmThis 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?
Blair says
October 27, 2017 at 5:13 amHi, 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!
Lavi says
December 22, 2017 at 8:17 pmThis 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).
Blair says
December 23, 2017 at 6:05 amHi, Lavi! Yes, the bacon and onion would be a nice addition. Bacon does make everything better! 🙂
Jennifer says
December 24, 2017 at 10:29 amHi, 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!
Blair says
December 24, 2017 at 5:34 pmHi, 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.
Reyva Johnson says
December 29, 2018 at 12:21 amCan you use fresh spinach instead of can if so how? I have a ton of fresh spinach that I need to use
Blair says
December 29, 2018 at 6:12 amHi, 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