by Diana Rattray
This easy spinach and cream cheese casserole is an uncomplicated mixture of frozen thawed spinach and cream cheese, topped off with a buttery breadcrumb and Parmesan cheese crumbs.
Feel free to use full-fat or the lighter Neufchâtel cheese cream cheese in the casserole, or try making it with a 5-ounce package of herb and garlic Boursin cheese. Or change it up with some frozen kale or mixed greens. It’s an easy side dish that is sure to please!
Recipe Variation
If you are following a low carb diet, swap out the breadcrumbs with some nutritional yeast with the Parmesan, or a combination of nutritional yeast and almond flour.
You might also like this penne with spinach and sausage. It’s a tasty combination with a creamy sauce. Or, if you are looking for a meat-free snack, try these delicious spinach balls. They can be served as an appetizer or as a replacement for meatballs.
Preparation Notes
Heat the oven as directed and grease a 1 1/2-quart baking dish.
Thaw the spinach in a colander and squeeze it to remove as much excess moisture as possible.
Transfer the spinach to a bowl and mix it with cream cheese or Boursin and melted butter.
Spread the spinach in the baking dish. Combine the breadcrumbs with the remaining melted butter and Parmesan cheese; sprinkle over the spinach mixture.
Bake the casserole for 25 minutes, until browned and bubbling.
PrintSpinach Casserole With Cream Cheese
All you need to make this spinach casserole are the frozen spinach, cream cheese, and a simple breadcrumb and Parmesan cheese topping.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Spinach, Side Dishes
Ingredients
- 2 pounds frozen spinach
- 6 ounces cream cheese (or 5 ounces Boursin, softened)
- 1/2 cup melted butter (divided use)
- Kosher salt and black pepper (to taste)
- 1 cup fine dry breadcrumbs (seasoned, Italian or garlic)
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 350 F and grease a 1 1/2-quart baking dish.
- Thaw the spinach in a colander under cool running water and squeeze vigorously it to remove as much excess moisture as possible.
- Combine the drained spinach with the softened cream cheese and half of the melted butter in a bowl. Taste and season with salt and pepper, as needed.
- Spread the spinach and cream cheese mixture in the prepared baking dish.
- Combine the remaining melted butter with the seasoned breadcrumbs and Parmesan cheese; sprinkle over the casserole.
- Bake 25 minutes or until the topping is lightly browned and the spinach mixture is bubbling around the edges.
