This post may contain affiliate links. Please read our disclosure policy.

This Spinach Casserole has a rich cream cheese sauce, lots of grated Parmesan, and a golden brown panko topping for a toasty finishing touch. Think of it as creamed spinach meets Green Bean Casserole, with even more crunch. It’s a total crowd-pleaser!

cheesy and with breadcrumbs, this spinach casserole recipe will wow a crowd

Why You’ll Love This Easy Spinach Casserole Recipe

  • A Low-Effort Casserole. This recipe uses frozen spinach, which pares down the prep time to a paltry 5 minutes. This is the perfect kind of side dish to add to your holiday menu when you want to leave yourself ample time to focus on the Roast Turkey or Baked Ham.
  • Supremely Creamy. The sauce is tangy, silky smooth, and luxurious. It makes spinach a joy to eat (did you ever think you’d hear yourself say that?).
  • Plenty Cheesy. The creamy sauce for this spinach casserole is made with Parmesan cheese, which has a nutty, umami flavor that adds a lot of depth to the dish. I also love sprinkling it onto Sautéed Spinach.
  • Goes From Weekday to Holiday. As written, this creamy spinach casserole serves 4 to 6 as a side dish, but it can easily be doubled and made in a 9×13 casserole dish for a holiday. For more holiday casseroles that serve a crowd, see my Asparagus Casserole, Corn Casserole, and Crockpot Green Bean Casserole.
easy spinach casserole recipe

5 Star Review

“Excellent recipe – easy, quick to make, and tasty!”

— Kim —

How to Make Spinach Casserole

The Ingredients

  • Unsalted Butter. If you only have salted butter on hand (or accidentally grab it at the grocery store!), you can dial back the added kosher salt.
  • Panko Breadcrumbs. Panko breadcrumbs add more crispy-crunchy texture than standard store-bought breadcrumbs.
  • Garlic Powder. For a garlicky panko topping, without the risk of burning fresh garlic cloves in the oven.
  • Milk. I used 2%, but you can use what you have on hand.
  • Garlic Cloves. If your garlic cloves seem unusually small or large, just measure out 2 teaspoons after you’ve minced them.
  • Freshly Grated Nutmeg. Nutmeg adds something special to bechamel-style sauces. It’s totally worth it to grate your own, but if it’s not possible, store-bought ground nutmeg will do.
  • Frozen Chopped Spinach. Thaw it out and squeeze it dry.
  • Finely Grated Parmesan. Buy a block and shred it yourself! 
  • Cream Cheese. Let the cream cheese soften so it’s easy to melt into the sauce. Oh, and make sure you buy the kind that comes in blocks, not the tub.
  • Fresh Chives. For garnish.

Dietary Note

To make this a gluten-free spinach casserole, use gluten-free panko or crushed Rice Chex for the topping, then swap the all-purpose flour for a measure-for-measure gluten-free flour substitute.

The Directions

  1. Prepare. Place a rack in the center of your oven and preheat it to 350 degrees F. 
toasting panko breadcrumbs for spinach casserole
  1. Toast the Panko. Melt a tablespoon butter in an oven-safe skillet; toast the panko in the butter, then stir in the garlic powder and salt. Transfer to a bowl.
making spinach casserole in an oven safe pan
  1. Start the Roux. Melt the remaining butter in the same skillet, then whisk in the flour.
spinach casserole creamy sauce being made on the stove
  1. Pour in the Milk. Once the flour mixture is thickened, slowly whisk in the milk. 
spinach casserole sauce creamy and healthy
  1. Season. Stir in the the garlic, nutmeg, remaining salt, and pepper. Bring to a simmer, then reduce the heat and cook until thickened.
frozen spinach used for spinach casserole
  1. Add the Spinach. Stir it in, breaking it up with a spoon, and cook until warmed through.  
cream cheese and parmesan in scheesy pinach casserole
  1. Stir in the Cheeses. Add the Parmesan and cream cheese, stirring until they melt smoothly.
toasted breadcrumbs on top of spinach casserole recipe
  1. Bake. Top the spinach casserole with the panko and bake until golden brown. Garnish with chives, let rest, then ENJOY!

Recipe Variations

  • Fresh Spinach Casserole. You can substitute fresh spinach for the frozen in this recipe; you’ll need to use 20 ounces and cook it until the liquid evaporates completely. Note that the casserole will be more watery if you use fresh spinach instead of frozen. (Honestly, frozen is best!).
  • Spinach Casserole With Chicken. Stir shredded chicken into the spinach casserole just before adding the panko topping and baking it to transform it into a more substantive main dish casserole.
  • Spinach Casserole With Bacon. Crumble Air Fryer Bacon or Baked Bacon, then fold this into the spinach mixture or add it to the top of the casserole just before serving.
  • Spinach Artichoke Casserole. Drain a can of chopped artichoke hearts and stir this into the spinach casserole before adding the panko topping and baking.
  • Spinach Rice Casserole. Use half the amount of frozen chopped spinach; add about a cup and a half of cooked brown rice to the spinach mixture before baking.

Make It Ahead

  • To prep spinach casserole in advance, make it all the way up to the point of baking. Transfer the spinach mixture to an 8×8 baking dish and sprinkle the panko on top. Cover and refrigerate for up to a day.
  • When ready to cook, let the dish come to room temperature. Bake as directed, adding a few minutes to the cooking time as needed.

Leftover Ideas

Spoon the leftover spinach casserole over Crock Pot Baked Potatoes. Or make twice-baked spinach-filled potatoes by scooping out the insides of the potatoes, mashing them with the leftovers, filling the potato shells with the mixture, and baking in a 425 degree F oven until warmed through, with some additional Parm, gouda, or fontina on top.

a skillet of cheesy spinach casserole perfect for the holidays

What to Serve with Spinach Casserole

Recipe Tips and Tricks

  • Shred the Cheese Yourself. It absolutely makes a difference! The grated Parmesan in the green bottle—you know the one—does not melt smoothly in a cheesy sauce, which will give you an unpleasantly grainy texture. Grate your own Parmesan from the block and it melts seamlessly into the spinach casserole.
  • Drain All the Liquid from the Spinach. After the spinach thaws, wrap it up in a cheesecloth, flour sack towel, or thick paper towels. Then squeeze, squeeze, and squeeze some more until no more water drains off. The drier the spinach is, the less watery your spinach casserole will be!
  • Make Sure Your Skillet Is Oven-Safe. Not all of them are! If yours isn’t, no worries—you’ll just need to scoop the spinach casserole mixture into a greased 8×8-inch baking dish and bake it in there. 
this spinach casserole recipe is easy and healthy

Spinach Casserole

5 from 7 votes
This easy spinach casserole recipe has a creamy sauce, plenty of cheese, and a crispy panko topping for a toasty finishing touch!

Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

Servings: 4 -6 servings


  • 4 tablespoons unsalted butter divided
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt divided
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups low-fat milk I used 2%
  • 2 garlic cloves minced (about 2 teaspoons)
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground pepper
  • 2 10-ounce bags frozen chopped spinach, thawed and squeezed dry
  • 1 cup finely grated parmesan
  • 2 ounces cream cheese at room temperature, cubed
  • Finely chopped fresh chives for garnish


  • Place a rack in the center of your oven and preheat to 350°F.
  • Melt 1 tablespoon butter in a 10- or 12-inch oven-safe skillet* over medium heat. Add the panko and cook, stirring, until the panko is crisp and golden, about 3 minutes. Stir in the garlic powder and ¼ teaspoon salt. Transfer to a small bowl.
  • Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Add the flour and stir for 2 minutes, until thick and pasty. While whisking, slowly add the milk, breaking up any lumps. Add the garlic, nutmeg, remaining ½ teaspoon salt, and the pepper. Bring to a simmer, reduce the heat to low, and continue to whisk until the mixture is thick, about 6 minutes.
  • Add the spinach and cook, breaking it up with a spoon and stirring to incorporate, until warmed through, about 4 minutes.
  • Add the parmesan and cream cheese and cook, stirring well, until fully melted and incorporated.
  • If using an oven-safe skillet, top with the panko. Bake until the spinach casserole is golden brown, 10 to 15 minutes. Sprinkle with chives and let cool for 10 minutes in the pan before serving.


  • *If you do not have an oven-safe skillet, use a regular skillet and transfer to a greased 8×8-inch baking dish to bake in Step 6.
  • You can double and bake in a 9×13-inch baking dish (it will look like A TON of spinach but will cook down a lot).
  • To USE FRESH SPINACH: Use 20-ounces of spinach, and saute until the liquid is evaporated—honestly, I really recommend frozen here because it is less expensive and will give you better results than fresh (fresh turns out more watery).
  • TO STORE: Refrigerate spinach casserole in an airtight container for up to 4 days. 
  • TO REHEAT: Warm up leftovers in a baking dish in the oven at 350 degrees F or in the microwave. 
  • TO FREEZE: I don’t recommend freezing this casserole.


Serving: 1(of 4)Calories: 347kcalCarbohydrates: 21gProtein: 19gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 58mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 17390IUVitamin C: 8mgCalcium: 614mgIron: 4mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Related Recipes

Spinach is an easy way to boost the nutrition in any meal! Here are some more recipes to try:

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

5 from 7 votes (3 ratings without comment)

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I love spinach …. I could eat it every day and I’m always looking for new spinach recipes to try. This one is definitely one of the best! I love the combination of flavors, it’s creamy but not overpowering. The spinach still stands out. Thanks so much for this recipe.5 stars

  2. Fabulous side dish! Easy to prepare. Reminds me of the spinach my dad made when I was a child. Basically the same recipe but add a handful of seasoned panko breadcrumbs.5 stars

  3. We had this recipe with steak and baked potato so it was a “steakhouse” meal to us. I snuck in some chopped mushrooms and onions into the mix, which added a nice savory depth and extra volume to the casserole. Thank you so much!5 stars