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This easy spinach and cream cheese casserole is the kind of cozy side dish that works just as well on a weeknight as it does on the holiday table. Cream cheese adds rich creaminess, and the crunchy breadcrumb topping gives it just the right contrast in texture.
You can make it with regular full-fat cream cheese or opt for lighter Neufchâtel cheese. Or take it in a different direction with herb and garlic Boursin! It’s a simple, versatile casserole you can prep ahead and bake when you’re ready.
Why You’ll Love It
- Simple to make. Just mix, top, and bake—no fussy steps or long ingredient list.
- Creamy and flavorful. Cream cheese adds richness and tang, pairing perfectly with the spinach.
- Make-ahead friendly. Assemble it early and bake later—ideal for holidays or busy nights.
- Great for any season. Made with frozen spinach, so it’s easy to enjoy year-round.
Ingredient Notes
- Spinach: Frozen spinach makes it easy—just thaw and squeeze it dry.
- Cream Cheese: Use full-fat, Neufchâtel, or flavored Boursin for variation.
- Breadcrumbs: Italian or garlic seasoned work well, or make your own.
- Butter: Divided for mixing and topping.
- Parmesan: Adds a salty, nutty finish to the crumb topping.
Steps to Make Spinach Casserole With Cream Cheese
- Preheat the oven and grease your casserole dish. A 1½-quart size is just right for this recipe.
- Thaw the spinach in a colander under cool running water, then squeeze it dry using your hands or a clean kitchen towel.
- In a mixing bowl, combine the spinach with softened cream cheese and half of the melted butter. Season with salt and pepper to taste.
- Spread the spinach mixture evenly in your baking dish. Mix the breadcrumbs with the rest of the melted butter and Parmesan, then sprinkle over the top.
- Bake until golden brown and bubbling around the edges—about 25 minutes.
Make-Ahead Tip
Assemble the casserole up to 1 day ahead, cover, and refrigerate. Add the topping just before baking.Recipe Variations
- Try Boursin cheese. Swap in a 5-ounce package of garlic and herb Boursin cheese for the cream cheese for extra flavor.
- Make it low-carb. Skip the breadcrumbs and use nutritional yeast and almond flour instead.
- Switch the greens. Use thawed frozen kale or a mix of greens in place of spinach.
Serving Suggestions
- Serve as a side for roasted turkey, ham, or grilled meats.
- Pair with mashed potatoes, stuffing, or other cozy comfort food sides.
- Add it to a vegetarian meal alongside rice, lentils, or roasted vegetables.
How to Store and Reheat
Refrigerate: Cover tightly and refrigerate for up to 3 days.
Freeze? Not recommended, as the texture may change after thawing.
To Reheat: Warm in a 350°F oven until heated through, or microwave individual portions.
Spinach Casserole With Cream Cheese
Ingredients
- 2 pounds frozen spinach
- 6 ounces cream cheese, or 5 ounces Boursin, softened
- ¼ cup melted butter
- Kosher salt and black pepper, to taste
Breadcrumb Topping
- 3 tbsp melted butter
- 1 cup seasoned breadcrumbs, Italian, Parmesan, or garlic
- 3 tbsp grated Parmesan cheese
Instructions
- Gather ingredients and prep the oven and pan. Preheat the oven to 350°F and grease a 2-quart baking dish.
- Prep the spinach and make the filling. Thaw the spinach in a colander under cool running water and squeeze it vigorously 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.2 pounds frozen spinach | 6 ounces cream cheese | 1/4 cup melted butter | Kosher salt and black pepper
- Finish with breadcrumb topping. Combine the remaining melted butter with the seasoned breadcrumbs and Parmesan cheese; sprinkle over the casserole.1 cup seasoned breadcrumbs | 3 tbsp grated Parmesan cheese | 3 tbsp melted butter
- Bake. Bake 25 minutes or until the topping is lightly browned and the spinach mixture is bubbling around the edges.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
can this recipe be prepared day ahead and baked later?
It should work fine made a day or two in advance. I would let it come to room temp before baking or plan on extra time in the oven.