It’s funny how certain dishes can conjure up memories, isn’t it? For me, the smell of warm, baking cheese always takes me right back to my Grandma Betty’s kitchen. And no dish is more nostalgic than a cheesy spinach casserole. I can almost see her now, bustling around in her floral apron, humming a tune as she prepped what was always the star of our holiday potlucks.

I’ll be honest, getting my kids to eat their greens has always been… a challenge. Broccoli? Nope. Brussels sprouts? Forget about it! But this cheesy spinach casserole? They devour it. Maybe it’s the creamy, comforting texture or the fact that it’s loaded with cheese (who am I kidding, it’s definitely the cheese!), but whatever the reason, it’s a winner.

Over the years, I’ve tweaked my grandma’s recipe, adding my own little touches and shortcuts to make it even easier for busy weeknights. The result is a cheesy spinach casserole that’s both incredibly delicious and surprisingly simple to throw together. I’ve also found that using frozen spinach, thoroughly drained, makes this recipe work even on a whim. One time, I forgot to thaw the spinach and tried to cook it from frozen. Big mistake! The casserole ended up watery. Lesson learned! Now I always make sure it’s fully thawed and squeezed dry. I also love adding a pinch of nutmeg, which gives it a warm, cozy flavor. It’s become my secret ingredient.

Even picky eaters will find themselves sneaking second helpings of this cheesy spinach casserole. It has a way of winning people over.

This cheesy spinach casserole recipe has become a constant in my family. It’s one of those dishes that just makes everyone feel good. My son, who is now a teenager and claims to hate everything, still asks for “Grandma’s spinach thing” every Thanksgiving. It warms my heart. It’s more than just a recipe. It’s a connection to my past and a way to show my family how much I love them.

So, whether you’re looking for a crowd-pleasing side dish for your next holiday gathering or just a simple way to get some greens into your family’s diet, I highly recommend giving this cheesy spinach casserole a try. It’s comforting, delicious, and so easy to make. You really can’t go wrong! Let’s get cooking, friend! I promise you won’t regret it. You might even start a few cheesy memories of your own.

Ingredients

Okay, let’s gather our supplies for this cheesy spinach casserole! Don’t be intimidated by the list; it’s mostly pantry staples, I promise.

2 (10 ounce) packages of frozen chopped spinach, thawed and squeezed dry: I prefer using frozen spinach for convenience, but feel free to use fresh spinach if you prefer. Just make sure to steam or sauté it until wilted before adding it to the casserole. I find that two 10-ounce packages is the perfect amount, but sometimes I’ll throw in a little extra if I have it on hand. The key is to remove as much moisture as possible; otherwise, your casserole could end up watery. Try squeezing the spinach in a cheesecloth or using a potato ricer to get the most liquid out.
1 (8 ounce) package cream cheese, softened: Cream cheese is the key to that creamy, dreamy texture we all love in a cheesy spinach casserole. I always make sure to soften it properly, otherwise, it can be difficult to mix in smoothly. If you’re watching your calories, you can use a reduced-fat version, but the full-fat cream cheese definitely gives the best flavor. Make sure your cream cheese is properly softened; leaving it out at room temperature for about 30 minutes usually does the trick. This ensures it mixes smoothly with the other ingredients, creating that perfect creamy texture.

1/2 cup sour cream: Sour cream adds a little tang and richness to the casserole. If you don’t have sour cream on hand, you can substitute plain Greek yogurt. It will give you a similar flavor and texture. Consider the fat content of your sour cream, too. Full-fat sour cream will give a richer flavor, while low-fat versions can add a similar tang with fewer calories. Greek yogurt is a great substitute if you’re looking for a healthier option, adding protein and tang without the extra fat.
1/2 cup mayonnaise: Mayonnaise might sound a little strange in a casserole, but trust me, it works! It adds moisture and helps to bind everything together. I prefer using full-fat mayonnaise for the best flavor, but you can use a light version if you prefer. Using high-quality mayonnaise can make a big difference in flavor. Look for mayonnaise made with simple ingredients like eggs, oil, and vinegar. If you’re feeling adventurous, homemade mayonnaise can elevate the dish even further.
1/2 cup grated Parmesan cheese: Parmesan cheese adds a salty, nutty flavor that complements the spinach perfectly. I always buy a block of Parmesan and grate it myself. It tastes so much better than the pre-grated stuff. Freshly grated Parmesan cheese melts better and offers a more robust flavor than the pre-grated kind. Investing in a good quality Parmesan and a microplane grater can significantly improve the taste of your casserole.

1 cup shredded cheddar cheese: Cheddar cheese is the star of this cheesy spinach casserole. I use a sharp cheddar cheese for the best flavor, but you can use any kind of cheddar cheese you like. I’ve even used a blend of cheddar and Monterey Jack before. The type of cheddar you use can greatly affect the flavor profile. Mild cheddar is creamy and subtle, while sharp cheddar adds a bolder, more tangy flavor. Experiment with different cheddar varieties or blends to find your favorite combination.
1/4 cup chopped onion: Onion adds a little bit of savory flavor to the casserole. I usually use a yellow onion, but you can use a white onion or even a shallot if you prefer. Make sure to chop it finely so it cooks evenly. Sautéing the onions before adding them to the casserole can enhance their flavor and reduce their sharpness. This is especially useful if you’re using a stronger onion like a white onion.
2 cloves garlic, minced: Garlic is a must-have in any savory dish, in my opinion. It adds a depth of flavor that really elevates the cheesy spinach casserole. I always use fresh garlic, but you can use garlic powder in a pinch. Freshly minced garlic provides a much more potent and aromatic flavor than garlic powder. If you’re short on time, pre-minced garlic from the jar can be a decent substitute, but be mindful that it may not have the same intensity of flavor.

1/4 teaspoon ground nutmeg: This is my secret ingredient! Nutmeg adds a warm, cozy flavor that really enhances the cheesy spinach casserole. Don’t skip it! Freshly grated nutmeg offers a more intense and aromatic flavor than pre-ground nutmeg. If you have a whole nutmeg, use a microplane grater to grate it fresh for the best results.
Salt and pepper to taste: Seasoning is key! Make sure to taste the casserole before baking and adjust the salt and pepper as needed.

Pro Tip: I often buy the store brand ingredients to cut down on cost. It’s a great way to make this delicious cheesy spinach casserole without breaking the bank!

Step-by-Step Instructions

Alright, friend, grab your apron, and let’s dive into how to make this incredible cheesy spinach casserole! This is the part where the magic happens.

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This is important! Nobody wants their casserole sticking to the pan. I usually use cooking spray, but you can also grease it with butter or oil. Using a glass or ceramic baking dish can help ensure even cooking. If you’re using a metal pan, keep a close eye on the casserole to prevent it from browning too quickly.
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy. This is where a good hand mixer comes in handy. If you don’t have one, you can use a whisk, but it will take a little more elbow grease. Ensure all ingredients are at room temperature for easier mixing. This will help prevent lumps and ensure a smooth, consistent texture.

Add the drained spinach, Parmesan cheese, cheddar cheese, onion, garlic, and nutmeg to the bowl. Stir until well combined. Make sure to break up any clumps of spinach so that everything is evenly distributed. This part can get a little messy, but that’s part of the fun! Fold the ingredients gently to avoid overmixing, which can make the casserole dense. Ensure the spinach is evenly distributed throughout the mixture for a consistent flavor in every bite.
Season with salt and pepper to taste. Don’t be afraid to be generous with the seasoning. Remember, spinach can be a little bland on its own, so you want to make sure it has enough flavor. Taste the mixture before adding it to the baking dish to ensure it is properly seasoned. You can also add a pinch of red pepper flakes for a little extra heat.
Pour the mixture into the prepared baking dish and spread it evenly. I like to give it a little tap on the counter to settle everything. Leveling the surface helps ensure even baking.

Bake for 30-35 minutes, or until golden brown and bubbly. Keep an eye on it! Ovens can vary, so you want to make sure it doesn’t burn. The top should be nicely browned and the cheese should be melted and gooey. If the top starts to brown too quickly, you can cover the dish with aluminum foil for the last 10-15 minutes of baking.
Let the casserole stand for 5-10 minutes before serving. This allows it to set up a bit and makes it easier to cut and serve. Plus, it gives you a chance to admire your creation! Letting the casserole rest helps the ingredients meld together, enhancing the flavors and improving the texture.

A little tip I can share about this cheesy spinach casserole is that my kids love helping me stir the ingredients together (except for the spinach part). It turns it into a fun family activity, and they’re more likely to eat it if they helped make it! I also once tried using a different type of cheese (Monterey Jack) and it gave the casserole a really interesting flavor. Feel free to experiment! After it’s baked, I’ll cut out a small square for the kids and wait for their reaction. It’s always a hit!

And if you have any leftovers (which is rare in my house!), they are just as delicious the next day. You can even use them to make cheesy spinach casserole stuffed baked potatoes. Just scoop out the potato filling, mix it with the leftover casserole, and then stuff it back into the potato skins. Bake until heated through and enjoy! I’m telling you, this dish is so versatile!

Serving Ideas

Now that your cheesy spinach casserole is golden brown and bubbling, let’s talk about how to serve it up! There are so many ways to enjoy this versatile dish.

At my house, this cheesy spinach casserole often graces our table during holiday dinners, especially Thanksgiving and Christmas. It’s a welcome addition to the usual mashed potatoes and gravy. However, I also make it as a simple side dish for weeknight meals. It pairs perfectly with roasted chicken, baked ham, or even a simple grilled steak.

I like to serve it warm, straight from the oven. I usually just scoop it out with a large spoon and serve it in individual bowls. Sometimes, if I’m feeling fancy, I’ll garnish it with a sprinkle of extra Parmesan cheese or a few chopped chives.

If you have any leftovers, they are fantastic reheated. You can microwave them, but I find that they taste best when reheated in the oven. Just pop them back into a baking dish and bake at 350°F (175°C) until heated through.

Another great way to use leftovers is to incorporate them into other dishes. As I mentioned before, they’re delicious in stuffed baked potatoes. You can also add them to omelets, frittatas, or even quesadillas. The possibilities are endless!

I’ve even added it to a simple pasta sauce to add extra body and flavor. Adding leftover cheesy spinach casserole to macaroni and cheese elevates the dish to something truly special.

Portion sizes really depend on whether it’s a side dish or the main event. As a side, I usually aim for about 1/2 cup per person. But if it’s the star of the show, you might want to double that. My family absolutely loves this cheesy spinach casserole, so I always make sure to make enough for everyone to have seconds.

FAQs

Okay, let’s tackle some of the most common questions I get asked about my cheesy spinach casserole!

Can I make this casserole ahead of time? Absolutely! This is one of the things I love most about this recipe. You can assemble the casserole up to 24 hours in advance and store it in the refrigerator. Just make sure to cover it tightly with plastic wrap. When you’re ready to bake it, simply remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking. This will help it cook more evenly. It is great for meal prep!
Can I freeze this casserole? Yes, you can freeze this casserole, but the texture may change slightly. The cream cheese can sometimes become a little grainy after freezing. To freeze, assemble the casserole in a freezer-safe dish and cover it tightly with plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. When you’re ready to bake it, thaw it in the refrigerator overnight and then bake as directed.
Can I use fresh spinach instead of frozen? Of course! If you prefer to use fresh spinach, you’ll need about 1 pound of fresh spinach. Wash it well and then steam or sauté it until wilted. Make sure to squeeze out any excess moisture before adding it to the casserole. I find that frozen spinach is more convenient, but fresh spinach will work just as well.

Can I make this casserole vegetarian? This cheesy spinach casserole is already vegetarian-friendly, as it doesn’t contain any meat.
Can I make this casserole low-sodium? Yes, you can easily make this casserole low-sodium by using low-sodium cheeses and omitting the salt. You can also add some extra herbs and spices to boost the flavor without adding salt. This is something I’ve done for my parents, and they loved it just as much.
What if I don’t have cream cheese? Okay, this is a tricky one. The cream cheese really is essential to the texture and flavor of this casserole. However, if you’re in a pinch, you could try substituting it with Neufchâtel cheese, which is a lower-fat version of cream cheese. It will give you a similar flavor and texture, but it might not be quite as creamy.

Can I add other vegetables to this casserole? Absolutely! Feel free to get creative and add other vegetables to this cheesy spinach casserole. Some good options include mushrooms, bell peppers, onions, or even artichoke hearts. Just make sure to cook them before adding them to the casserole so they don’t make it watery. I’ve tried adding diced water chestnuts and it adds a very nice crunch!

Conclusion

So there you have it! My family’s beloved cheesy spinach casserole recipe. It’s more than just a dish; it’s a taste of home, a connection to family, and a guaranteed way to get those greens into even the pickiest of eaters. Over the years, I’ve developed some great habits. Here are a few tips!

Always thaw your spinach completely and squeeze out all the excess moisture. This is crucial to preventing a watery casserole.

Don’t be afraid to experiment with different cheeses. Try adding Gruyere, Fontina, or even a little bit of blue cheese for a bolder flavor.
Make it your own! Add your favorite vegetables, herbs, or spices to customize the casserole to your liking.

This cheesy spinach casserole has been adapted and tweaked throughout the years. My husband loves it with a little bit of hot sauce mixed in, while my daughter prefers it with extra cheese on top.

The most important thing is to have fun and enjoy the process. Cooking should be a joy, not a chore. And who knows, maybe this cheesy spinach casserole will become a family favorite in your home too.

I really hope you give this recipe a try! And, I’m truly excited for you to experience its comfort and deliciousness. It’s a warm hug in a baking dish, perfect for any occasion. If you do make it, please come back and leave a comment below. I’d love to hear how it turned out and any variations you tried. Happy cooking, my friend, and may your cheesy spinach casserole be cheesy and delicious!

Cheesy Spinach Casserole

Print Recipe

This easy cheesy spinach casserole is a comforting and delicious side dish or vegetarian main course. Loaded with spinach and plenty of cheese, it’s sure to be a family favorite!

Author: Kiera

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Yield: 6 servings
Category: Dinner
Method: Baked

Cuisine: American

Ingredients

Scale

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sour cream

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup chopped onion

1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

1 cup shredded cheddar cheese

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Instructions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the spinach, sour cream, mayonnaise, Parmesan cheese, onion, garlic, salt, and pepper.
Stir in 1/2 cup of the cheddar cheese.
Pour the mixture into a greased 8×8 inch baking dish.

Sprinkle the remaining 1/2 cup cheddar cheese over the top.
Bake for 20-25 minutes, or until golden brown and bubbly.
Let stand for 5 minutes before serving.

Notes

For an extra cheesy flavor, add a layer of mozzarella cheese on top before baking.