Spinach Casserole

Spinach is a supporting ingredient in many casserole recipes, but it’s so delicious and nutritious that it should be the main ingredient more often. Luckily, this spinach casserole recipe shines a spotlight on the superfood. Unlike many dishes that combine spinach with eggs for a breakfast casserole, this recipe simply mixes spinach in a cheesy sauce to emphasize the cooked greens’ naturally creamy texture. This recipe for spinach casserole joins our growing collection of spinach recipes that can be served with any meal.

You don’t even need to cook the spinach first. Simply thaw the frozen spinach, mix it in with the other ingredients, sprinkle on the crumb-and-cheese topping, and pop it in the oven. Once you see how easy this creamed spinach casserole is to prepare, you’ll be inspired to try some of our other favorite frozen spinach recipes.

Spinach Casserole Ingredients

• Spinach: Frozen spinach makes this recipe super quick and easy. Thaw a package, squeeze the spinach as dry as possible and it’s ready to use.
• Condensed cream of mushroom soup: Condensed soup does such a good job of making a casserole thick, creamy and flavorful that it appears in many of our favorite casserole recipes. Pop open the can and use it as is—no need to heat it with water as you would if you planned to eat it on its own.
• Milk and butter: A little milk and melted butter help the other casserole ingredients reach the right consistency. You could use low-fat milk, but you’d lose some of the creamy richness that whole milk provides.
• Cheeses: The cheese pairing inside this creamed spinach casserole recipe gives it a more complex flavor and structure. Cream cheese adds a slight tanginess and also keeps some of its density when cooked. In contrast, Gruyere or Swiss cheese lends nutty, sweet notes and melts smoothly into the other ingredients.
• Seasonings: A little salt, pepper and garlic powder enhance the natural flavors of the spinach and cheese. Check the label on the can of condensed soup before you add salt because some brands have enough sodium already.
• Bread crumb topping: A crunchy topping contrasts the smooth, creamy spinach in every mouthful. Light, airy panko and aged Parmesan cheese become golden and crispy when mixed with butter and olive oil and then baked.

Directions

Step 1: Prepare the casserole

Preheat the oven to 350°F. In a large bowl, mix the thawed spinach, condensed cream of mushroom soup, milk, softened cream cheese, melted butter, shredded cheese, salt, pepper and garlic powder until well combined. Transfer the mixture to a greased 13×9-inch baking dish.

Editor’s Tip: Spinach is more than 90% water, so squeeze as much liquid from it as you can to prevent the casserole from being watery. If you empty the package into a colander to thaw completely—ideally in the refrigerator overnight—most of the liquid will simply drain away. To release even more water, squeeze clumps between your hands or press clumps against the inside of the colander. Or, roll the spinach in a clean tea towel and then wring it out over the sink.

Step 2: Add the topping

In a small bowl, combine the bread crumbs, Parmesan, butter and olive oil. Sprinkle the spinach mixture with the topping.

Step 3: Bake the casserole

Bake, uncovered, until the topping is browned, 30 to 35 minutes.

JOSH RINK FOR TASTE OF HOME

Spinach Casserole Variations

• Add more vegetables: To make cream spinach casserole more substantial and flavorful, chop and saute fresh onion or shallot, garlic, carrots, mushrooms, broccoli or red bell peppers and then fold them into the spinach. For additions with minimal prep time, thaw frozen peas or drain water-packed artichoke hearts to mix in.
• Replace the soup: Other types of creamy condensed soup, like onion or potato, have the same effect in this casserole. For a looser casserole, replace the condensed soup with sour cream or plain Greek yogurt. Another option is to skip the can of soup altogether and instead blend a little flour into the melted butter. Then, use a roux to thicken the recipe’s milk and cheeses into a stiff mornay sauce.
• Change the topping: Homemade seasoned bread crumbs will be just as crispy as panko and will have more flavor. Or, mix crushed butter-flavored or oyster crackers with the Parmesan for a simple crunchy casserole topping.
• Build up the seasoning: Instead of flavoring your own bread crumbs, add herbs like marjoram, thyme and basil to this recipe for spinach casserole. Boost the peppery taste—a little with paprika or a lot with cayenne pepper and crushed red pepper flakes. Also, a dash of nutmeg plays well with nutty Swiss cheese.

How to Store Spinach Casserole

Let cream spinach casserole cool to room temperature before storing it. This will happen more quickly if you divide it into shallow containers, leaving the lids off. As soon as the contents have cooled, pop on the lids and move the airtight containers to the refrigerator.

How long does spinach casserole last?

Spinach casserole lasts for three to four days in the refrigerator, but the crispy topping will soften the longer it sits. If you know you’ll have leftovers, divide the spinach casserole recipe among several smaller ramekins or baking dishes. Leave the topping off the ones you won’t serve straight away, and refrigerate them in a separate container. When you’re ready to reheat the dish, sprinkle the topping on each portion. Smaller casserole portions may need less time in the oven.

Can you freeze spinach casserole?

Although many casseroles freeze well, we don’t recommend it with this one. This recipe for spinach casserole starts with frozen spinach, so you’d be freezing the greens a second time. Plus, the crispy topping will become soggy if frozen and thawed. If you’re looking for a make-ahead meal, try a 13×9 freezer casserole instead.

How do you reheat spinach casserole?

To reheat an entire creamed spinach casserole, let the refrigerated baking pan come to room temperature and then slide it into a 350° oven until warmed through, about 20 minutes. If the topping starts to darken, loosely tent the dish with aluminum foil. Reheat individual portions in the same way in a full-size or toaster oven. You can also reheat spinach casserole in a skillet on the stovetop over medium-low heat. Avoid the microwave—it would separate the cheese and make the topping soft and chewy.

Spinach Casserole Tips

JOSH RINK FOR TASTE OF HOME

Can you make spinach casserole with fresh spinach?

Fresh spinach works beautifully in this spinach casserole recipe—that is, if you cook and drain it first. Steam it on the stovetop for three to four minutes or until wilted. (You could follow this sauteed spinach recipe to keep it simple.) Once cooked, squeeze the released liquid from the greens the same way you would when using a thawed package of frozen spinach.

What can you serve with spinach casserole?

For an easy weeknight meal, pair spinach casserole with a stovetop main dish like chicken Francese, maple-glazed pork chops or a vegetarian farro skillet. To maximize your oven space while it’s already preheated, slide the spinach casserole in alongside a main dish that bakes at the same temperature, like blend of the bayou, one of our favorite seafood dishes.

Make this casserole part of a holiday spread by offering it with other classic side dishes like mashed potatoes and roasted Brussels sprouts or a few make-ahead side dishes for a crowd to cut down on the pre-feast workload. You’d simply need to transfer the make-ahead sides to serving dishes while this cream spinach casserole is in the oven.

How can you use leftover spinach casserole?

Instead of just reheating leftover spinach casserole as a side dish, serve it over brown rice or bulgur wheat as a one-dish vegetarian meal. For extra protein, place a poached egg on top of each serving. Heat the leftovers and then spoon them into baked sweet potatoes or stir them into mashed potatoes.

Cold spinach casserole makes an easy stuffing for pasta shells, mushrooms or sweet bell peppers that you then bake in the oven or air fryer. Turn leftover spinach casserole, either on its own or mixed with drained water-packed artichoke hearts or lump crab meat, into a cold or warm dip for fresh vegetables or pita chips. Spread a thin layer in an egg sandwich or tuna melt, or add a thick layer to the best lasagna.