Spinach Casserole

This creamed spinach casserole recipe was handed down to me by my mother-in-law’s friend during a recipe exchange at my bridal shower, and we’re still enjoying the easy side dish 17 years later! Spinach Casserole combines spinach and cheese in a creamy sauce that starts with a can of cream of mushroom soup. Finish the dish with buttered breadcrumbs or crushed Ritz crackers, and serve it alongside a roast chicken, beef tenderloin, or holiday ham.

Creamed Spinach Casserole

‘Tis the season for cozy, flavorful, and decadent side dish recipes, and this easy spinach casserole does not disappoint! The simple combination of spinach and cheese in a creamy sauce pairs well with a Thanksgiving turkey or Christmas ham, but it also goes nicely with grilled steak, fish, or chicken. The versatile veggie has been a staple on our menu for years and years, and I know that your family will love it, too!

Unlike other spinach casserole recipes that include eggs and are typically served for breakfast or brunch, this dish is egg-free, so it has a softer texture. Its consistency and flavor is exactly like a classic creamed spinach that you would enjoy at a traditional steakhouse. You get the added bonus of a buttery, crunchy topping and the convenience of a make-ahead dish that you can bake in the oven!

Ingredients for Spinach Casserole with Cream of Mushroom Soup

This is a quick overview of the ingredients that you’ll need for our favorite spinach casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Frozen, chopped spinach: thawed, cooked and squeezed very dry to wring out as much moisture and excess water as possible. This will prevent the spinach from watering down the casserole.
• Condensed cream of mushroom soup: the creamy base for the sauce that binds the casserole together.
• Milk: to thin the cream sauce. You can substitute with heavy cream for an even richer dish.
• Cheddar cheese: use a block of sharp cheddar that you grate by hand, since it melts smoother than the pre-shredded packaged cheese.
• Sour cream: for extra flavor and a thick, creamy texture.
• Butter: for both the filling and the topping.
• Breadcrumbs or Ritz cracker crumbs: for a crunchy topping.
• Salt and pepper: to enhance the other flavors in the dish.

How to Make Spinach Casserole

This easy version of creamed spinach is actually baked in the oven, rather than cooked in a skillet. The cheesy casserole is a great make-ahead, hands-off option when you don’t want to stand over the stove!

1. Cook the spinach in the microwave according to the package instructions.
2. Drain the spinach and squeeze it dry in a dish towel to make sure that you get out as much liquid as possible.
3. Make the cream sauce by combining the condensed soup, milk, cheese, sour cream, melted butter, salt and pepper in a saucepan. Stir over low heat, just until the mixture is warmed through.
4. Add the spinach to the cream sauce, transfer to a casserole dish that has been greased with cooking spray, and sprinkle buttered breadcrumbs or buttered cracker crumbs on top.
5. Bake in a 350°F oven for about 30 minutes, and serve!

What to Serve with Spinach Cheese Casserole

This spinach casserole is perfect when paired with any of the following entrées:

• Steak: such as marinated grilled steak, beef tenderloin, London Broil, steak tips, filet mignon, grilled New York Strip, and flank steak.
• Chicken: such as whole roasted chicken, roasted chicken breast with apples and onions, fried chicken cutlets with country gravy, oven bbq chicken breast, crispy fried chicken, coq au vin, and grilled chicken.
• Pork: such as grilled pork chops, grilled pork tenderloin, pulled pork, baked pork tenderloin, glazed ham, ham steaks, pork roast, and smothered pork chops and gravy.
• Seafood: such as grilled salmon, blackened salmon, oven fried fish, grilled scallops, marinated grilled shrimp, roasted salmon, and 5-ingredient parmesan crusted tilapia.
• Turkey: maple-glazed roasted turkey breast, garlic and herb roast turkey breast, apple cider brined turkey, slow cooker turkey breast, or smoked turkey

Make Ahead

Assemble the casserole up to 2 days in advance, but do not add the topping. Cover and refrigerate until ready to bake.

When ready to bake the casserole, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes. Add the buttered breadcrumbs or crackers, then bake according to the recipe instructions.

Storage

Leftover spinach casserole will keep in an airtight container in the refrigerator for 3-4 days. The topping may become soggy as it sits, though.

I do not recommend freezing this casserole. The spinach mixture may become watery when thawed.

How to Reheat Spinach Casserole

To reheat, place in a small baking dish and heat in a 325°F oven just until warmed through. Cover the top loosely with foil if it starts to get too brown.

Recipe Variations

• Fresh spinach casserole: if you prefer to use fresh spinach, you will need a lot of the fresh leaves since fresh spinach wilts down significantly when cooked. One package (10 ounces) of frozen spinach leaves yields about 1 ½ cups after cooking. You’ll need about 1 ½ pounds of fresh spinach to equal 1 ½ cups after cooking. Therefore, for this recipe, you would need a total of about 3 pounds of fresh spinach.
• Instead of the cheddar cheese, try using mozzarella, Monterey Jack, Pepper Jack or even Velveeta! A touch of Parmesan cheese would also be great.
• Instead of cream of mushroom soup, try cream of celery soup, cream of chicken soup, or another similar flavor.
• I like buttered Panko breadcrumbs or buttered Ritz cracker crumbs on top of this dish, but you can also substitute with buttered Corn Flakes cereal, buttered stuffing mix, or even slivered almonds.
• Add a pinch of garlic powder to the cream sauce.
• Sautéed mushrooms or onions would also be a delicious addition to the casserole.

Tips for the Best Spinach Casserole Recipe

• Squeeze out as much liquid as possible from the spinach. This will prevent the casserole from becoming watery. Wrapping it in a dish towel works perfectly for this step.
• Grate the cheese by hand, rather than purchasing a package of pre-shredded cheese. The hand-grated cheese melts smoother into the sauce.
• Full-fat sour cream and whole milk or 2% milk yield the richest, creamiest, and most flavorful sauce.
• Start with room temperature milk and sour cream, and warm them gently over very low heat. This will prevent curdling or separating.
• Add a dash of nutmeg to the cream sauce — a classic component in many cream-based dishes.

More Spinach Recipes to Try

• 5-Ingredient Spinach Dip
• Spinach Stuffed Chicken
• Chicken Stuffed Shells with Spinach and Alfredo
• Ravioli Lasagna with Ricotta and Spinach
• Spinach Stuffed Shells
• Sauteed Spinach with Garlic
• Spinach and Ground Beef Casserole
• Pasta with Sausage and Spinach
• Spinach Salad with Bacon and Hardboiled Eggs

Spinach Casserole

5 from 4 votes

Prep: 10 minutes

Cook: 30 minutes

0 minutes

Total: 40 minutes

Servings 4 - 6 servings

Calories 364 kcal

An easy side dish recipe that's perfect for holiday gatherings or simple weeknight meals!

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Ingredients

  

1x2x3x

• 2 packages (9 or 10 ounces each) frozen, chopped spinach
• ½ of a 10.5 ounce can of condensed cream of mushroom soup, NOT diluted (about ⅔ cup)
• ¼ cup milk, at room temperature
• 1 cup (4 ounces) grated cheddar cheese
• ½ cup sour cream, at room temperature
• 2 tablespoons butter, melted, plus additional butter for topping
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup breadcrumbs or coarsely crushed Ritz crackers tossed with 1-2 tablespoons melted butter

Instructions

• Preheat oven to 350°F. Grease a 1 ½-quart baking dish; set aside.
• Cook spinach in microwave according to package instructions. Drain thoroughly by squeezing spinach tightly in a dish towel to wring out 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.
• Transfer spinach mixture to the prepared baking dish. Top with buttered breadcrumbs or cracker crumbs.
• Bake casserole, uncovered, for 30 minutes, or until heated through and golden brown on top.

Notes

• Squeeze out as much liquid as possible from the spinach. This will prevent the casserole from becoming watery. Wrapping it in a dish towel works perfectly for this step.
• Grate the cheese by hand, rather than purchasing a package of pre-shredded cheese. The hand-grated cheese melts smoother into the sauce.
• Full-fat sour cream and whole milk or 2% milk yield the richest, creamiest, and most flavorful sauce.
• Start with room temperature milk and sour cream, and warm them gently over very low heat. This will prevent curdling or separating.

Nutrition

Serving: 1/4 of the casseroleCalories: 364kcalCarbohydrates: 19gProtein: 16gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 1034mgPotassium: 645mgFiber: 5gSugar: 4gVitamin A: 17274IUVitamin C: 8mgCalcium: 463mgIron: 4mg

Keyword: baked creamed spinach, creamed spinach, creamed spinach casserole, spinach casserole

Course: Side

Cuisine: American

Author: Blair Lonergan

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This recipe was originally published in October, 2017. The photos were updated in November, 2021.