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Front shot of creamed spinach casserole in a white baking dish
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5 from 3 votes

Creamed Spinach Casserole

An easy side dish recipe that's perfect for holiday gatherings or simple weeknight meals!
Course Side
Cuisine American
Keyword baked creamed spinach, creamed spinach, creamed spinach casserole
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings 8 servings
Calories 195kcal
Author Blair Lonergan


  • 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
  • ½ 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.


  • Make sure that you 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.
  • I recommend grating the cheese by hand, rather than purchasing a package of pre-shredded cheese. The hand-grated cheese melts smoother!
  • Instead of the cheddar cheese, try using mozzarella, Monterey Jack, Pepper Jack or even Velveeta! A touch of Parmesan cheese would also be great.
  • This creamed spinach casserole can be made in advance. Assemble, cool to room temperature, cover and refrigerate for up to 2 days. When ready to bake, allow the casserole to come to room temperature on the counter for about 30 minutes before baking according to recipe instructions.
  • The baked creamed spinach will last in the refrigerator for 3-5 days. To reheat, place in a small baking dish and bake at 325 degrees F just until warmed through.
  • I do not recommend freezing this casserole. The spinach mixture may become watery when thawed.
  • I used Panko breadcrumbs here, which get nice and crispy when baked! Any type of breadcrumbs will work, though.


Serving: 1/8th of the casserole | Calories: 195kcal | Carbohydrates: 10g | Protein: 6.4g | Fat: 14g | Saturated Fat: 8.6g | Cholesterol: 38mg | Sodium: 346mg | Fiber: 0.9g | Sugar: 2g