Homemade, baked creamed spinach casserole, great for a weeknight or holiday meal. This decadent dish can be made ahead of time and then baked for a delicious side dish.
When I was a kid, I was not too fond of spinach unless it was creamed spinach from one of those little packages found in the grocery store freezer section. So let’s take a simple healthy vegetable and make it taste better with butter, cream, and cheese. Why the heck not?! At least I’m eating vegetables, right?
This creamed spinach casserole is not of the grocery store variety. Instead, we coat spinach in a silky, cheesy cream sauce laced with garlic and shallots, then top with even more cheese and crunchy bread crumbs. Did I mention more cheese? I love that this recipe is easy enough for a mid-week-hump- day-menu. However, pair this side dish with a delicious protein; your family will think they are dining at a fancy restaurant. You’re welcome!
Baked Creamed Spinach Ingredients
Spinach: This recipe calls for frozen spinach. Make sure you squeeze most of the liquid from the thawed spinach.
Shallots: Shallots are purplish, small, and oblong shaped and belong to the allium family, just like onion and garlic. They are milder than onions, and some say they taste like a cross between onion and garlic. You can use ½ cup of onion as a substitute.
Cream Cheese and Heavy Cream: Instead of thickening the baked creamed spinach with a roux (sauce cooked with equal parts fat and flour), we use cream cheese and cream to make it creamy and as a thickener.
Parmesan: Parmesan adds a rich nuttiness to this dish. If craving more cheese, add ½ cups mozzarella to the cream mixture in step 3.
Recipe Overview
Melt butter over medium-low heat until melted. Add shallots and saute for about 3 minutes. Add in garlic and saute for one minute. Next, add cream, nutmeg, pepper, and salt. Bring to a simmer. Cook, occasionally stirring, until thickened, about 5 minutes.
Mix in cream cheese, 1/2 cup of parmesan, and mozzarella if using. Fold in spinach until coated thoroughly. Transfer to a medium baking dish.
Top with bread crumbs and the remaining 1/2 cup of parmesan cheese. Bake for 15-20 minutes until brown on top.
Recipe F.A.Q.
Can this spinach be made ahead?
Yes, this spinach can be made and stored in the fridge overnight. Make the recipe until step 3. Cover and refrigerate for no more than 2 days. Remove prepared spinach from the refrigerator and bring to room temperature. Proceed with the recipe.
Can you use fresh spinach?
Yes. You will need two pounds of fresh spinach steamed and drained of liquid.
Why does my spinach look dry?
Sometimes during the cooking process, the liquid will evaporate faster than needed. If that happens, add more milk or cream until it’s the desired consistency before transferring it to a baking dish.
Baked Creamed Spinach
Ingredients
- 2 lbs frozen spinach - thawed and squeezed dry
- 4 cloves garlic - diced
- ⅓ cup shallots - diced
- 2 cups heavy cream
- ½ tsp pepper
- ½ tsp salt
- ¼ tsp nutmeg
- ½ tsp onion powder - optional
- ½ tsp garlic powder - optional
- 1 cup parmesan cheese - divided
- ½ cup mozzarella - optional
- 4 oz cream cheese
- ¼ cup panko bread crumbs
Instructions
- Preheat oven to 350 degrees Fahrenheit. Melt butter over medium-low heat until melted. Add shallots and saute for about 3 minutes. Add in garlic and saute for one minute.
- Next, add cream, nutmeg, pepper, and salt. Bring to a simmer. Cook, occasionally stirring, until thickened, about 5 minutes.
- Mix in cream cheese, 1/2 cup of parmesan, and mozzarella if using. Fold in spinach until coated thoroughly. Transfer to a medium baking dish.
- Top with bread crumbs and the remaining 1/2 cup of parmesan cheese. Bake for 15-20 minutes until brown on top.