Spinach Casserole

Square overhead shot of a serving spoon in a dish of the best creamed spinach casserole recipe.

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5 from 10 votes

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

Course Side

Cuisine American

Keyword creamed spinach casserole, spinach casserole, spinach casserole recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 260kcal

Author Blair Lonergan

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 until just warmed through and combined. Add the spinach; 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 over the top of the casserole.
Bake the casserole, uncovered, for 30 minutes, or until it's heated through and golden brown on top.

Notes

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.

Nutrition