This fresh spinach casserole has a creamy base with notes of garlic and a subtle sweet flavor from gouda cheese under a blanket of buttery breadcrumbs. Enjoy this easy yet tasty casserole with all your favorite entrees.
I have always been a huge spinach fan. I could eat spinach every night and never tire of it. With this recipe, I have even managed to turn my anti-spinach husband and son into fans. They love this recipe! I have also turned them onto creamed spinach, spinach lasagna, and spinach-stuffed chicken breasts.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Spinach: Any raw spinach can be sautéed. I prefer to use baby spinach as it is less bitter with fewer thick stems.
- Butter: unsalted or salted.
- Milk: whole or 2%
- Cream cheese: Use full-fat cream cheese for the best flavor and texture.
- Sour cream: Use full-fat sour cream for the best texture and flavor.
- Cheese: I like the flavor of Gouda, but sometimes it isn’t easy to find. You can substitute cheddar or gruyere.
- Panko breadcrumbs: You can substitute regular breadcrumbs, but I love the crispiness that panko breadcrumbs bring to the casserole.
How to Make Spinach Casserole
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
First, mix the breadcrumbs, butter, and parsley in a small bowl. Then, heat the olive oil in a large skillet over medium-low heat. Add the spinach and cook until wilted. Do this in batches, removing the spinach to a colander in the sink to drain. Squeeze the spinach, removing as much moisture as possible using your clean hands. Carefully wipe the skillet clean of moisture.
Melt the butter in the skillet over medium low heat. Add the garlic and cook for a minute while stirring. Sprinkle the flour over the butter and cook for a couple of minutes. Then, slowly add the milk and continue stirring and cooking until it is blended and thick. Remove the skillet from the heat and stir in the cream cheese until melted. Then, stir in the sour cream, onion powder, salt, black pepper, and Gouda cheese. Stir the squeezed spinach into the mixture.
Spoon the spinach mixture into a greased 8×8-inch casserole dish. Top with the panko breadcrumb mixture and bake uncovered for about 30 minutes or until the top is lightly browned.
Preparation Tips and Storage
- Squeeze the excess moisture from the spinach using your hands or an old tea towel.
- You can use 2 (10-ounce) packages of frozen spinach, but ensure that you squeeze the excess moisture out of the spinach.
- It is best to warm the milk, cream cheese, sour cream, and Gouda to room temperature.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or in a casserole dish loosely covered with aluminum foil in the oven at 325 degrees. I do not recommend freezing this because of the sour cream. It tends to separate when thawed.
Serving Suggestions
- Beef: New York strip steak, red wine braised beef, Mississippi roast, or petite beef shoulder.
- Pork: roasted pork loin, grilled pork tenderloin, or stuffed pork tenderloin
- Chicken: Caprese chicken, chicken francese, asparagus-stuffed chicken, or Italian chicken.
More Spinach Recipes
Spinach Casserole Recipe
Ingredients
- 2 tablespoons olive oil
- 2 (10-ounce) bags baby spinach
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk or 2%
- 4 ounces cream cheese room temperature cut into small cubes
- ½ cup sour cream room temperature
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1¼ cups shredded Gouda cheese
Panko Bread Crumb Topping
- ½ cup panko breadcrumbs
- 1½ tablespoons butter, melted
- ½ tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees. Grease an 8×8 or 9×9-inch casserole dish with butter for easier clean-up.
- Mix the breadcrumbs, butter, and parsley in a small bowl. Set the bowl aside for a few minutes.
- Heat the olive oil in a large skillet over medium-low heat. Add the spinach and cook until wilted. Work in batches, removing the spinach to a colander in the sink to drain. Squeeze the spinach, removing as much moisture as possible using your clean hands. Carefully wipe the skillet clean of moisture.
- Melt the butter in a skillet over medium low heat. Add the garlic and cook for 1 minute while stirring.
- Sprinkle the flour over the butter and cook for 2 minutes. Slowly add the milk and continue stirring and cooking for about 5 minutes until it is blended and thick.
- Remove the skillet from the heat and stir in the cream cheese until melted. Stir in the sour cream, onion powder, salt, black pepper, and Gouda cheese until melted and smooth. Stir the squeezed spinach into the mixture.
- Spoon the spinach mixture into the prepared casserole dish. Top with the panko breadcrumb mixture and bake uncovered for about 30 minutes or until the top is lightly browned.
Notes
- Squeeze the excess moisture out of the spinach using your hands or an old tea towel.
- You can use 2 (10-ounce) packages of frozen spinach, but ensure that you squeeze the excess moisture out of the spinach.
- It is best to warm the milk, cream cheese, sour cream, and Gouda to room temperature.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or in a cassrole dish loosely covered with aluminum foil in the oven at 325 degrees. I do not recommend freezing this because of the sour cream. It tends to separate when thawed.
Maria
These flavors are so delicious, and I love how creamy it was. It’s a winner for sure! We will make it again! Thanks for the recipe.
Beth Pierce
My pleasure, Maria!