Spinach Casserole Recipe

This fresh spinach casserole has a creamy base with hints of garlic and a subtle sweet flavor from gouda cheese with a blanket of buttery breadcrumbs.

Course side

Cuisine American

Keyword can you freeze spinach casserole, how do you make spinach casserole, spinach casserole recipe

Prep Time 10

Cook Time 50

Resting Time 10

Total Time 1 10

Servings servings

Calories 436kcal

Author Beth Pierce

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 8x8 or 9x9-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.

Nutrition