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
- 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
- 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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