Spinach Casserole
intro
A rich, creamy, cheese-topped baked spinach side that’s warm, comforting, and packed with savory flavor perfect for holiday meals.
Ingredients
Steps
Place a large 5-liter stockpot over medium heat, add 60ml (¼ cup) water, then add all 900 grams of baby spinach in batches, stirring for 2-3 minutes per batch until completely wilted. Transfer wilted spinach to a colander set over the sink, and press firmly with a spatula to squeeze out as much excess liquid as possible; set drained spinach aside.
Melt the 28 grams (2 tablespoons) of unsalted butter in a 25cm (10-inch) oven-safe skillet over medium-low heat. Add the 110 grams of finely diced onion, and sauté for 4 minutes until soft and translucent, then add the 10 grams of minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
Sprinkle the 16 grams (2 tablespoons) of all-purpose flour over the cooked onion and garlic, stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the 120ml (½ cup) of whole milk while whisking continuously, then add the 225 grams of softened cream cheese, stirring for 2-3 minutes until the sauce is smooth, lump-free, and gently bubbling. Stir in ¼ teaspoon ground nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
Remove the skillet from heat, add the fully drained spinach, 120 grams (1 cup) of the shredded mozzarella, and all 50 grams of grated Parmesan cheese. Stir thoroughly until all spinach is evenly coated in the creamy cheese sauce, and spread the mixture into an even layer across the bottom of the skillet (or a 20x20cm/8x8 inch baking dish if your skillet is not oven-safe).
Preheat your oven to 190°C (375°F). Sprinkle the remaining 60 grams (½ cup) of shredded mozzarella evenly over the top of the spinach mixture, then scatter the 30 grams (¼ cup) of panko breadcrumbs over the cheese for a crispy top. Bake on the middle oven rack for 25 minutes, until the cheese is fully melted and the edges of the casserole are actively bubbling.
Turn the oven to broil on high for the final 1-2 minutes, watching closely to avoid burning, to toast the panko topping to a deep golden brown. Remove the casserole from the oven, and let it rest for 5 minutes before serving to allow the creamy filling to set.
Tips
2.You can substitute 450 grams (1 pound) of frozen chopped spinach for fresh, as long as it is fully thawed and squeezed completely dry before adding to the sauce.
3.Assemble the casserole up to 24 hours in advance, cover tightly, and store in the fridge; add 5 minutes to the bake time if cooking straight from refrigeration.
Made this for our neighborhood potluck last night and people were literally coming up to me all night asking for the recipe! It was so creamy and cheesy, not watery at all like other spinach casseroles I’ve tried in the past. The 45 minute cook time was totally accurate, super easy to whip up even after getting home late from work. 10/10 will make again for Thanksgiving this year!
SO good. I added a little extra crispy fried onion topping to mine because who doesn’t love more crunch? My two kids went back for thirds, and my wife said it’s the best side dish I’ve made all year. Way easier than I thought it would be too, I’m not the most confident cook and I pulled it off no problem. Only note is I’d maybe add a pinch of red pepper flakes next time for a tiny kick!
Perfect easy meal prep side! I made a big pan on Sunday, portioned it out for lunches all week, and it reheats like a dream in the microwave. Not grainy, not greasy, just that perfect creamy cheesy flavor that pairs so well with grilled chicken or roasted salmon. Total game changer, already recommended this to my whole gym group chat!
OMG I’m a total beginner cook living in my first apartment, and this was the first casserole I ever made from scratch! It turned out perfectly first try, no mess ups at all. My roommates devoured half the pan before it even cooled down all the way. Quick question — can I freeze the leftovers for later?