Cheesy Spinach Casserole
I love making comforting side dish casseroles like my Cheesy Spinach Casserole to pair with main dishes. This recipe is creamy and cheesy with fresh spinach, cream, garlic, cream cheese, and melted cheeses mixed with a hint of lemon zest for brightness. The sauce is buttery with a light kick from paprika and red pepper flakes, and the crunchy topping makes it perfect for holidays or simple weeknight dinners.
As you may already know, I am a big fresh salad person, but when fall arrives, I love treating my family to warm and comforting side dishes like the one I am sharing today. Spinach is my ingredient of choice for boosting flavor and nutrition, and I have been using it a lot lately. I load it into my Instant Pot cream cheese chicken soup and my chicken spinach lasagna because it pairs so well with creamy sauces and melted cheese.
Table of contents
So if you are a spinach fan, this casserole is one you will want to try. I serve it as a side dish most of the time, but you can easily add extra veggies or some cooked chicken and make it a full dinner. The ingredients are simple and pantry friendly too. I use butter, milk, cream cheese, heavy cream, gruyere, panko, flour, parmesan, fried onions, and a mix of herbs and spices to season it. What I love most is that it only takes me about 30 minutes to prep, then I pop it in the oven and start working on dessert, because in my house something sweet is always waiting at the end of the meal.
Why you will love this recipe
- Creamy and comforting side dish: I make this spinach casserole with milk, cream, butter, cream cheese, and melted gruyere, so every spoonful is rich, silky, and full of flavor.
- Easy pantry ingredients: I love that I can build the whole recipe with basics I already have at home like flour, parmesan, garlic, panko, fried onions, and simple spices.
- Perfect for holidays and weeknights: I prep the casserole in about 30 minutes, bake it while I finish the rest of dinner, and it fits any meal from a family dinner to a holiday spread.
- Cheesy top with a crunchy layer: The mix of shredded cheese, panko breadcrumbs, and fried onions bakes into a crispy topping that pairs so well with the creamy spinach sauce underneath.
What you will need
- Spinach and dairy: I use fresh spinach with a creamy mix of cream cheese, butter, whole milk, and heavy cream to make the casserole rich and smooth. Shredded gouda and gruyere melt into the sauce for extra cheesy flavor.
- Pantry staples: I thicken the sauce with a little all purpose flour, and add salt, black pepper, paprika, and red pepper flakes for seasoning.
- Lemon and garlic: Lemon zest and minced garlic add brightness and depth, and I sometimes swap in garlic powder if I do not have fresh cloves.
- Crunchy topping: I mix panko breadcrumbs, French fried onions, and gouda with a little olive oil to make a crisp topping that bakes golden and crunchy.
How to make
Prep the oven and make topping: I preheat the oven to 350 degrees F and spray my casserole dish with baking spray. Then I mix panko breadcrumbs, shredded gouda, and half of the fried onions in a small bowl and set it aside for the topping.
Cook the spinach: I heat olive oil in a large skillet over medium heat, add the fresh spinach, and cook it until it wilts, which takes about 5 minutes. Then I transfer the cooked spinach to a large bowl and set it aside.
Make the sauce: I add butter to the same skillet and let it melt until it is golden and bubbly. Then I stir in the flour and minced garlic and keep stirring for about 2 minutes. Then, I pour in the milk and heavy cream, then whisk in the paprika, red pepper flakes, salt, and pepper. I keep whisking for about 5 to 7 minutes until the sauce thickens.
Add the cheeses: I lower the heat to medium low and stir in the cream cheese until it blends into the sauce. Then I add the shredded gruyere a little at a time, letting each addition melt before adding more, and finish by stirring in the parmesan.
Finish it up: I add the cooked spinach to the cheese sauce and stir until everything is well combined, then mix in the rest of the fried onions.
Bake: I pour the mixture into the prepared casserole dish, sprinkle the panko topping on evenly, and bake for 30 to 35 minutes. The top bakes to a light golden color and the casserole bubbles around the edges before I take it out of the oven.
Serve: I let the casserole rest for about 10 minutes, then sprinkle lemon zest on top and serve it warm.
Expert tip
Drain the spinach well
One of the best tips I can share for this casserole is to squeeze out as much liquid as you can from the cooked spinach. Spinach holds more water than it looks like, and if you skip this step, it will make the sauce thin as it bakes. When I press it out gently with a clean towel or paper towels, the spinach blends into the creamy sauce so much better, and the casserole bakes up rich, thick, and cheesy just the way I want it.
More tips to consider:
- I grate my own cheese whenever I can because it melts smoother than the pre shredded kind.
- This may seem like too much spinach, but it reduces to almost nothing when cooked. Add spinach a little at a time to your pan for easier incorporation.
- You can use a cast iron skillet for this recipe and make it a one pan dish. It lets you cook the sauce on the stove and bake the casserole right in the same pan, which saves time and dishes.
- Feel free to use low-fat and sugar-free ingredients as needed. Just remember that some reduced-fat ingredients will not be as thick and creamy.
- I let the casserole rest for a few minutes after baking so it can settle before serving.
Recipe variations and add-ins:
- Spinach artichoke casserole: I add one cup of chopped marinated artichokes to the spinach and cheese mixture for a twist that tastes like a warm dip in casserole form.
- Chicken and spinach bake: I stir in 2 cups of shredded cooked chicken to make it a full meal instead of a side dish, and it comes out creamy and filling.
- Broccoli cheddar version: I swap half of the spinach for steamed broccoli florets and use sharp cheddar instead of gouda for a more classic flavor combo.
- Add mushroom: I saute one cup of sliced mushrooms with the garlic and butter before adding the flour and cream to bring in some rich earthy flavor.
- Make it spicy: I mix in an extra teaspoon of red pepper flakes or a diced jalapeño to add heat for anyone who loves a little spice in their cheesy dishes.
Serving suggestions
I love serving this cheesy spinach casserole alongside a simple main course like my oven roasted turkey breast or a comforting fall dinner such as my pumpkin pot roast. You have no idea how well they pair, the creamy spinach and crisp topping balance the savory meats perfectly.
If you want to add something fresh to the table, try my strawberry spinach salad for a lighter and colorful side that completes the meal nicely. For dessert, I usually go for something sweet but easy like chocolate chip pumpkin bars or my two ingredient chocolate truffles, especially when I am cooking for a crowd.
How to store leftovers:
- Store: I keep any leftover spinach casserole in an airtight container in the fridge for up to 3 days.
- Freeze: I do not freeze this casserole because the cream cheese does not hold up well in the freezer and the texture changes too much.
- Reheat: I reheat a portion in the microwave for about 60 to 90 seconds, then add a fresh layer of crunchy topping on top because the original one softens in the fridge.
Frequently asked questions
I like using fresh spinach because it cooks fast and blends right into the sauce with a tender texture. If I use frozen spinach, I let it thaw in a bowl and press out all the extra water so the sauce does not get watery in the oven.
I stir the flour into the melted butter slowly and make sure it blends before adding the milk and cream. Then I switch to a whisk to get a smooth sauce before adding the cheese, which melts in more evenly this way.
If the topping starts browning too fast, I place a piece of foil over the dish for the rest of the baking time. It stops the top from burning but still lets the casserole bake fully underneath.
More comforting casseroles to try:
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Cheesy Spinach Casserole
Ingredients
Topping:
- 1 cup fried onions lightly crushed, use store-bought or homemade
- 1/2 cup Panko breadcrumbs
- 1/2 cup shredded Gouda
Sauce:
- 2 tablespoons olive oil
- 18 oz. fresh spinach 2 bags
- 3 tablespoons butter
- 4 cloves garlic minced
- 3 tablespoons flour
- 1 cup whole milk
- 2/3 cup heavy cream
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 4 oz. cream cheese
- 1 1/2 cup shredded Gruyère cheese
- 1/3 cup grated parmesan
- Zest of 1 lemon optional – but delicious
Instructions
Topping:
- Preheat the oven to 350 degrees F.
- Combine the topping ingredients in a small bowl, mix, and set aside.
Sauce:
- In a large skillet over medium heat, add the olive oil. After that, add the spinach in batches, and cook, stirring until wilted, about 5 minutes. Transfer to a bowl and set aside.
- Next, in the same skillet add the butter, melt it, and stir it until bubbly. Add the minced garlic and flour and stir constantly with a wooden spoon, for 2 minutes, until a roux forms.
- Have the milk next to you and once the flour and butter are combined, whisk in the milk and cream little by little. Season the mixture with salt, pepper, paprika, and red pepper flakes. Cook, stirring frequently, until the mixture thickens, about 5 to 7 minutes.
- Reduce the heat to low and stir in the cream cheese until completely combined.
- After that, add the shredded Gruyère little by little, stirring well after each addition to make sure the cheese is fully incorporated before adding more.
- Stir in the parmesan cheese. The mixture will be very thick at this point.
- Add the spinach with juices from the bowl back to the pan, and stir until well combined.
- Add the remaining 1/2 cup of French fried onions and stir.
- Transfer the mixture to an 8-by-8-inch baking dish.
- Sprinkle with the prepared topping.
- Bake in the preheated oven until the casserole is bubbling and the topping is golden brown, about 30 to 35 minutes.
- Let sit for at least 10 minutes before serving. Top with freshly grated lemon zest before serving.
Notes
Drain the spinach well
One of the best tips I can share for this casserole is to squeeze out as much liquid as you can from the cooked spinach. Spinach holds more water than it looks like, and if you skip this step, it will make the sauce thin as it bakes. When I press it out gently with a clean towel or paper towels, the spinach blends into the creamy sauce so much better, and the casserole bakes up rich, thick, and cheesy just the way I want it.More tips to consider:
- I grate my own cheese whenever I can because it melts smoother than the pre shredded kind.
- This may seem like too much spinach, but it reduces to almost nothing when cooked. Add spinach a little at a time to your pan for easier incorporation.
- You can use a cast iron skillet for this recipe and make it a one pan dish. It lets you cook the sauce on the stove and bake the casserole right in the same pan, which saves time and dishes.
- Feel free to use low-fat and sugar-free ingredients as needed. Just remember that some reduced-fat ingredients will not be as thick and creamy.
- I let the casserole rest for a few minutes after baking so it can settle before serving.