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Cozy, crowd-pleasing, and simple to make, this baked spinach is your comfort food side dish dream come true! Featuring fresh or frozen spinach with a creamy sauce, plenty of melted cheese, and a crispy, buttery, golden topping, this is creamed spinach casserole perfection. Best of all, you’ll need just 8 basic ingredients and 30 minutes to make it.

“You have perfected creamed spinach. And that crispy topping! This definitely needs to be on our Thanksgiving table again next year.”

– Marty
Overhead photo of creamed spinach casserole in a baking pan with two serving spoons.

Update: This recipe was originally published in November 2020. I made updates to the article below to include more information about making this spinach casserole recipe.

Hi, friends! Say hello to your new favorite side dish: a creamy, cheesy spinach casserole that’s rich, cozy and sneaks in a whole lot of greens without tasting like it. One bite and I promise you’ll never look at spinach the same way again:

Table of Contents

About this spinach casserole

Imagine: tender spinach swirled with melty cheese and wrapped in a velvety cream sauce kissed with punchy garlic, warming nutmeg, and a pinch of spicy cayenne; sprinkled with buttery panko breadcrumbs, then baked until bubbly and golden.

Rich, bold, and elegant, this isn’t your grandma’s spinach side dish—it’s your newest obsession. 

Why you’ll love this recipe

TL;DR? Get the gist about this baked creamed spinach recipe below:

  • Vibrant Flavors and Creamy Texture. A rich white cream sauce lends a velvety backdrop, spinach provides mild flavor, two types of cheese bring the savory decadence, and a crispy panko topping lends textural contrast.  
  • Accessible, Forgiving, and Customizable. Just simple ingredients with wiggle room for swaps and a recipe so simple even “beginner cooks” can get this delicious side dish right.
  • Family-Friendly and Crowd-Pleasing.  Essentially, you’ve got greens disguised in a creamy, cheesy dish even picky eaters will love.
  • All-Season Appeal. Perfect as a holiday side in the fall or winter and equally as delicious with fresh greens in spring and summer. 
Overhead photo fresh spinach, cheeses, cream, shallots, garlic, and seasonings neatly arranged on a kitchen counter.

Ingredients for baked spinach

Here’s everything you’ll need to make this recipe for baked spinach: 

  • Butter. Use unsalted butter so you can control the level of saltiness.
  • Shallots. Lend a touch of delicate, soft garlicky-onion flavor.
  • Garlic. Provide a subtle, yet distinctive, punchy taste. For the best taste, use fresh garlic cloves, not the minced variety sold in the jar.
  • Spinach. While it may seem counterintuitive, I recommend using frozen spinach for this creamed spinach recipe. It’s budget-friendly and helps cut down on cook time significantly. However, you can absolutely use fresh spinach if you would like.
  • Heavy Cream. This forms the base of the rich béchamel-style sauce. Note: While you may be tempted to cut calories and use milk or half-and-half, I strongly recommend using the good stuff here.
  • Seasonings. A combination of ground nutmeg, cayenne pepper, kosher salt, and black pepper all provide robust flavor.
  • Cheese. A combination of gruyere and parmesan cheeses add dynamic, complex flavor. Use authentic Parmigiano Reggiano for the best taste. And, make sure you freshly shred both cheeses yourself for the best melting properties. 
  • Crème Fraîche. Similar to sour cream, crème fraiche the secret ingredient in this baked spinach recipe. It’s thicker and richer than sour cream with a less tangy taste and it won’t curdle. Swap: 1/3 cup of soft, room temperature cream cheese.
  • Panko Topping. A simple combination of crunchy panko breadcrumbs and melted butter create a beautiful, golden brown topping.

Recipe variations

  • Spinach Artichoke Twist. Fold in about 1 cup of artichoke hearts for a spinach and artichoke casserole spin. Just make sure you drain and squeeze the artichokes dry to remove all excess liquid before chopping and adding to the spinach mixture. 
  • Spicy Spin. Add a small can of drained and chopped green chiles or a couple dashes of cayenne pepper for a little heat.
  • Bacon Lover’s Delight. Crispy bacon and creamy spinach are a match made in heaven! Cook and roughly chop 4-6 slices of bacon and sprinkle the bits over the casserole bef. Sprinkle the bacon on top of the baked creamed spinach before serving.
  • Cracker Topping. Shake things up by swapping out the panko for crushed crackers, such as Ritz or Triscuits.
  • Cheese-Upgrade. For a super decadent, cheesy spinach bake, use a combination of melty cheeses like mozzarella, white cheddar, fontina, and/or gruyere cheese.

If spinach is on sale at the store, grab extra and put it to good use in these delicious recipes: crustless bacon spinach quiche, hummus spinach recipe, strawberry chicken spinach salad, chicken tortellini soup with spinach, and breast of chicken florentine.

Overhead photo of a creamed spinach in a casserole dish - before baking.

Chef expert tips perfect results every time!

Be sure to follow the simple tips below to ensure your baked creamed spinach turns out perfect every single time:

  • Dry Spinach Well. Regardless of if you’re using fresh spinach or frozen, this step is crucial. Excess water will make the white sauce soupy—squeeze it like you mean it!
  • Cook the Roux Gently. You just want to cook out raw flour taste without darkening the butter and flour mixture.
  • Whisk When Adding Liquid. Add the heavy cream gradually into the roux while whisking constantly to avoid lumps.
  • Don’t Overcook the White Sauce. The creamed spinach will continue to thicken during baking. Just let it reach a smooth, slightly thick consistency before pouring it into the casserole dish.
  • Season as You Go. Be sure to season in layers and taste the spinach before baking—you may need to add more salt, pepper, or nutmeg.
  • Bake and Broil Until Golden. Switch the oven from bake to broil during the last couple minutes so the top gets that irresistible golden crust.
  • Let it Rest. After baking the spinach casserole, let it stand for at least 5 minutes so that the sauce can set slightly (also ensures you won’t burn your mouth).

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Step by step photo collage showing how to make creamy spinach casserole recipe with written instructions on each step.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is creamed spinach?

Creamed spinach is a classic, retro side dish often served at steakhouse restaurants. It features wilted spinach folded in a creamy, rich white cheese sauce flavored with shallots, garlic and simple seasonings.

Spinach casserole transforms the classic creamed spinach dish into a luxurious baked side dish. It features cheesy creamed spinach sprinkled with crispy breadcrumbs and grated parmesan. The mixture is then slowly baked in the oven until golden brown and bubbly.

Creamed spinach casserole tastes like a hybrid of creamed spinach and spinach soufflé. It has an ultra-creamy and rich interior with crunchy, buttery exterior. It’s very mild in taste with a slightly sweet and savory flavor.

Can I use frozen spinach instead of fresh?

You can use fresh spinach or frozen spinach to make this recipe, depending upon your preference. However, I will say that I recommend using frozen as it’s budget friendly and quicker to prepare.

If using frozen spinach, thaw it completely, drain, and very thoroughly squeeze out water before using. 

And, if using fresh, note you’ll need approximately 3 pounds of fresh baby spinach leaves for this recipe. Steam and shock the spinach in ice water to stop the cooking process. Then, thoroughly drain and roughly chop the spinach before using.

What cheese works best? 

You’ll want to use a good creamy cheese with excellent melting properties, such as Gruyère, Mozzarella, Asiago, or White Cheddar. And I recommend using a little parmesan or pecorino for nutty complexity. 

Can I omit creme fraiche?

If you can’t find or don’t like creme fraiche, I recommend substituting it with cream cheese. But, you don’t want to omit the ingredient all together as it helps thicken the sauce.

Why is my sauce too thin or runny?

If the baked creamed spinach turned out watery, more than likely you didn’t fully squeeze the spinach dry. But, have no fear, you can thicken it right up by either simmering the sauce for longer, adding more cheese, or adding more crème fraîche.

How do I prevent a soggy top?

Be sure to use coarse panko breadcrumbs, mix them with melted butter, and sprinkle it over the spinach just before baking. For extra crunch, broil the spinach casserole briefly at the end, watching closely to prevent burning.

Can I make this recipe ahead of time?

You can easily prepare this oven baked creamed spinach casserole 1-2 days ahead of time!

To assemble in advance: Assemble the spinach and cheese casserole according to the recipe instructions, but don’t add the breadcrumb topping. Remove the casserole from the refrigerator and let it come to room temperature for 30-45 minutes. Add the crispy topping and bake, adding 5-10 minutes to the bake time in the recipe.

To bake in advance: Alternatively, you can fully bake the casserole in advance. Let the dish cool completely on the counter after baking. Wrap the dish tightly with aluminum foil and store it in the refrigerator. (See below for reheating the casserole.)

Can I double the recipe?

Absolutely. Just use a larger baking dish and be sure to increase the baking time slightly.

Serving Creamed spinach casserole

This luxurious steakhouse-style baked spinach casserole pairs well with a wide variety of mains and side dishes alike. Below are some serving ideas to inspire:

Unique serving ideas

  • Breakfast Scramble. Reheat leftovers and stir it into baked scrambled eggs and egg breakfast muffins, or add it to omelettes for a creamy brunch dream.
  • Over Baked Potatoes. Spoon the baked spinach over salt-baked potatoes or stuff it inside sweet potatoes for a hearty vegetarian entree.
  • Stuff into Chicken Breasts. Use the creamy spinach as a stuffing for chicken breasts for an easy-yet-elegant dinner idea.
Close-up photo of creamed spinach made with fresh spinach.

Storing leftovers

  • Refrigerator Storage: Allow the spinach baked casserole to cool to room temperature before covering the dish with plastic wrap or transfer individual portions to airtight containers. Then store in the fridge for up to 3-4 days.
  • Freezing Instructions: Allow the creamy spinach to cool on the counter to room temperature before wrapping the casserole dish in a layer of plastic wrap followed by a layer of aluminum foil. Then, store in the freezer for up to 3 months.
    • Thaw the creamed spinach casserole in the refrigerator overnight and reheat according to the instructions below. 
  • Reheating Instructions: You can bake the spinach with cheese a day ahead or time and reheat it when you’re ready to serve. Or, store leftovers for easy grab-and-go meals.
    • Oven (recommended method): Remove the baked spinach from the refrigerator and let it sit out on the counter while you preheat an oven to 350°F. Loosely tent the top of the dish with foil and bake for 20-30 minutes, or until warm throughout.
    • Microwave (great for single serving leftovers): Transfer a small portion of the creamed spinach to a microwave safe bowl. Add a splash of cream or milk. Microwave at 60% power for 1 minute. Stir. Continue microwaving at 1-minute intervals, stirring between, until warm throughout. The exact cook time will depend upon the quantity you are reheating.
Action photo of a serving spoon scooping spinach casserole from a baking dish.

Rich, cheesy, and full of flavor, this recipe for baked spinach with cheese takes the humble leafy green and turns it into a downright decadent side dish. Whether you’re pulling it out for a weeknight dinner or proudly placing it on your holiday table, this creamed spinach casserole with fresh or frozen spinach is your ticket to show-stopping comfort food!

I hope you try it out! Just don’t forget to come back and let me know how it went—I love cheering you on in the kitchen. Until next week, friends, cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More holiday-worthy vegetable casserole side dishes!

The following recipes end up on my holiday table every year:

Overhead photo of baked spinach in a casserole dish with two serving spoons inserted into the spinach.

Creamed Spinach Casserole

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 38 minutes
Prep Time: 10 minutes
Cook Time: 28 minutes
Servings: 8 Servings
Print Recipe Pin Recipe
Cozy, crowd-pleasing, and simple to make, this baked spinach is your comfort food side dish dream come true! Featuring fresh or frozen spinach with a creamy sauce, plenty of melted cheese, and a crispy, buttery, golden topping, this is creamed spinach casserole perfection. Best of all, you'll need just 8 basic ingredients and 30 minutes to make it.

Equipment

  • 1 Medium Sauce Pan – for making creamed spinach
  • 1 Small mixing bowl – for the crispy topping
  • 1 9-inch Baking Dish – for baking spinach

Ingredients 

  • 3 TBS Unsalted Butter – DIVIDED (1 tablespoon melted and cooled for topping)
  • 2 medium Shallots – peeled & finely diced (about ½ cup)
  • 2 cloves Garlic – peeled & finely diced
  • 1 ¾ cup Heavy Cream – at room temperature
  • ¼ tsp Ground Nutmeg
  • 1/8 tsp Cayenne
  • 1 cup Shredded Gruyere Cheese (scant 4 ounces)
  • ½ cup PLUS 2 TBS Grated Parmesan – DIVIDED, plus more for serving
  • 3 (10 ounce) bags Frozen Spinach – thawed & squeezed dry
  • 1/3 cup Crème Fraiche
  • as needed Kosher Salt and Ground Black Pepper
  • ½ cup Panko Breadcrumbs

Instructions

  • Preheat Oven and Prep Casserole Dish: Arrange oven rack to the center position and then preheat the oven to 400-degrees F.
    Grease a 9-inch baking dish with non-stick cooking spray and then set it aside.
  • Make Crispy Topping: Place all the breadcrumbs and 2 tablespoons of parmesan cheese into a small bowl and season with a pinch of salt and pepper.
    Drizzle 1 tablespoon of melted butter over the panko and then toss well to fully coat and combine. Then, set the topping aside.
  • Make Creamy White Sauce: Melt 2 tablespoons of butter in a medium saucepan over medium heat.
    Once the butter is melted, add the shallots and sauté, stirring occasionally, until softened, about 4 minutes.
    Add the garlic, nutmeg, and cayenne. Cook, stirring, until fragrant, about 1 minute.
    Slowly add the cream while whisking and then season with ½ teaspoon of salt and ¼ teaspoon ground black pepper.
    Bring the contents to a simmer. Once simmering, immediately reduce the heat to maintain a gentle simmer.
    Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes. (Note: The sauce will continue to thicken in the oven.)
  • Add Cheese and Spinach to White Sauce: Turn the heat down to medium-low and add the gruyere cheese in handfuls, whisking in between each addition until the cheesy is fully melted.
    Add the remaining ½ cup of parmesan cheese and whisk until fully incorporated.
    Add the spinach and gently stir until combined. Cook for 1 minute to heat the spinach through.
    Next, remove the spinach mixture from the heat. Stir in the crème fraiche until fully combined.
    Taste the creamed spinach and adjust for seasoning with salt and pepper.
  • Transfer Spinach to Casserole Dish: Transfer the creamed spinach mixture to the prepared baking dish.
    Sprinkle the panko and parmesan cheese topping evenly over the spinach casserole.
  • Bake Spinach: Transfer the spinach casserole to the preheated oven and bake UNCOVERED for 18-22 minutes, until the casserole is bubbling around the edges and the top is lightly golden brown.
    OPTIONAL: Broil during the last 2-4 minutes of baking for an extra crispy top.
  • Serve Creamed Spinach Casserole: Garnish the top of the casserole with a light dusting of parmesan. Let cool for 5-10 minutes before serving and enjoying warm.

Video

[adthrive-in-post-video-player video-id=”YLtAwxrE” upload-date=”2021-12-11T21:09:18+00:00″ name=”Creamed Spinach Casserole: A Baked Spinach Dream” description=”Cozy, crowd-pleasing, and simple to make, this baked spinach is your comfort food side dish dream come true! Featuring fresh or frozen spinach with a creamy sauce, plenty of melted cheese, and a crispy, buttery, golden topping, this is creamed spinach casserole perfection. Best of all, you’ll need just 8 basic ingredients and 30 minutes to make it.” player-type=”default” override-embed=”default”]

Notes

  • Spinach: You can use chopped or whole leaf frozen spinach depending on the type of texture you prefer – minced or leafy. Or, you can use fresh spinach.
    • Fresh spinach: One 10-ounce box of frozen spinach is the equivalent of about 1 pound of fresh spinach. You will need approximately 3 pounds of fresh baby spinach leaves for this recipe. Steam and shock the spinach in ice water to stop the cooking process. Then, thoroughly drain and roughly chop the spinach.
  • To make in advance: The casserole can be assembled or fully baked in advance and reheated. For full instructions, please see the post above.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 385kcal    Carbohydrates: 8g    Protein: 12g    Fat: 35g    Saturated Fat: 21g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 9g    Trans Fat: 0.2g    Cholesterol: 107mg    Sodium: 423mg    Potassium: 137mg    Fiber: 0.4g    Sugar: 3g    Vitamin A: 1298IU    Vitamin C: 1mg    Calcium: 354mg    Iron: 0.4mg
Course: Side Dish
Cuisine: American

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