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Creamed Spinach Casserole

Creamed spinach casserole combines tender spinach with a smooth cream cheese and Parmesan sauce, then bakes under a golden panko topping. It’s a cozy baked side dish with bubbling edges and a crisp finish.
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Prep Time 15 minutes
Cook Time 33 minutes
Resting time 5 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the creamed spinach
  • nonstick cooking spray
  • 6 tbsp unsalted butter divided
  • 0.5 medium yellow onion 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
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 2 package (10 oz) frozen chopped spinach thawed and squeezed very dry
For the topping
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 2-quart baking dish
  • 1 large skillet

Method
 

Make the creamed spinach
  1. Heat the oven to 375°F.
  2. Lightly coat a 2-quart baking dish with nonstick cooking spray.
  3. Melt 4 tablespoons of the butter in a large 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. Stir in the flour and cook for 1 minute.
  7. Gradually whisk in the milk and heavy cream.
  8. Bring the mixture to a gentle simmer.
  9. Cook for 3 to 5 minutes, whisking often, until thickened.
  10. Remove the skillet from the heat.
  11. Stir in the cream cheese, Parmesan, salt, pepper, and nutmeg until smooth.
  12. Fold in the spinach.
Assemble and bake
  1. Transfer the spinach mixture to the prepared dish.
  2. Melt the remaining 2 tablespoons of butter in the skillet.
  3. Stir in the panko until evenly coated.
  4. Sprinkle the panko over the spinach.
  5. Bake at 375°F for 20 to 25 minutes, until bubbling at the edges and golden on top.
  6. Rest the casserole for 5 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 possible, though the creamy texture may change after thawing. For a gluten-free version, use gluten-free flour and panko.