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This easy 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 versatile side dish 20 years later!
If you’re looking for even more vegetable side dish casseroles, be sure to try this easy broccoli casserole, a classic green bean casserole with frozen green beans, and this Southern squash casserole recipe, too!
This was simply delicious! My family absolutely loved it. It paired really well with the steak and black eyed peas I made!
– Marlene
‘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 a Christmas ham, but it also goes nicely with grilled steak, honey garlic dijon pork tenderloin, and roast 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!
What to Know Before You Make this Creamed Spinach Casserole
- 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 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 bakes in the oven!
- 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 if you like. This is a classic component in many cream-based dishes.
How to Make Spinach Casserole
This easy spinach casserole is an ideal make-ahead option for Thanksgiving, Christmas, Easter, or just a regular weeknight dinner. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Cook the spinach in the microwave according to the package instructions.
- Drain the spinach and squeeze out any excess water in a dish towel to make sure that the spinach is nice and dry. This prevents the spinach from watering down the creamy sauce.
- 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 warm. Don’t bring the mixture to a boil.
- 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.
- Bake in a 350°F oven for about 30 minutes, and serve!
Serving Suggestions
This cheesy spinach casserole is delicious alongside grilled beef tenderloin, pineapple glazed ham, grilled salmon, maple-glazed roasted turkey breast, pork chops with stuffing, or this smoked turkey breast.
Preparation and Storage Tips
- 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.
- How to Store: 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: Place leftovers 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. Alternatively, you can reheat individual portions in the microwave for 30-60 seconds.
Absolutely Delicious! So easy to make. My husband and children loved it. And I loved finding something my whole family enjoys!
– Kelley
- 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
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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.
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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.
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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.
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Bake the casserole, uncovered, for 30 minutes, or until it’s heated through and golden brown on top.
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.
Serving: 1/6 of the casseroleCalories: 260kcalCarbohydrates: 14gProtein: 10gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 47mgSodium: 609mgPotassium: 543mgFiber: 3gSugar: 3gVitamin A: 11574IUVitamin C: 5mgCalcium: 323mgIron: 2mg
Spinach Casserole 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 cheese, 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, or make it spicy with cayenne pepper or crushed red pepper flakes. Swap out the milk and use heavy cream for an even richer dish.
- Sautéed mushrooms or onions would also be delicious additions to the casserole.
More Spinach Casserole Recipes
This recipe was originally published in October, 2017. It was updated in November, 2024.
