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Creamed Spinach Casserole

Creamed spinach casserole combines tender spinach with a smooth, cheesy cream sauce and a crisp panko topping. Baked until bubbling around the edges and golden on top, it rests for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 31 minutes
Resting 10 minutes
Total Time 56 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the spinach casserole
  • 3 tbsp unsalted butter
  • 1 yellow onion small, finely diced
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 4 oz cream cheese softened and cut into cubes
  • 0.5 cup Parmesan cheese finely grated
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 2 package (10 oz) frozen chopped spinach thawed and squeezed very dry
For the topping
  • 0.75 cup panko breadcrumbs
  • 1 tbsp olive oil

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a 12-inch skillet over medium heat.
  4. Add the onion and cook for 4 to 5 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Sprinkle in the flour and stir for 1 minute.
  7. Gradually whisk in the milk and heavy cream.
  8. Bring to a gentle simmer and cook for 2 to 3 minutes until thickened.
  9. Remove the skillet from the heat and stir in the cream cheese, Parmesan, salt, pepper, and nutmeg until smooth.
  10. Fold in the spinach until evenly coated.
  11. Spread the mixture in the prepared baking dish.
  12. Toss the panko with the olive oil in a small bowl.
  13. Sprinkle the panko evenly over the spinach.
  14. Bake for 20 to 25 minutes until bubbling around the edges and golden on top.
  15. Rest for 10 minutes before serving.

Notes

Squeeze the thawed spinach very dry to keep the casserole creamy rather than watery. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the creamy texture may soften after thawing. For a gluten-free variation, use gluten-free flour and panko.