Creamed Spinach Casserole

This creamed spinach casserole is an extremely simple recipe that will surprise you with how much flavor it delivers. It's a perfect side dish for any holiday meal, or just when you need a side dish in a hurry.

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There’s a reason fancy steak houses always offer a side of creamed spinach on their menu. It’s because everyone loves it! This recipe takes your creamed spinach and turns it into a casserole that you can assemble ahead of time and just pop in the oven to accompany any holiday meal or dinner party.

Ingredients for creamed spinach casserole - spinach, butter, cream cheese and breadcrumbs - on a marble counter.

It’s always a relief when you read a recipe and it only has four ingredients. That doesn’t happen very often and many often treat that with suspicion, but I guarantee you that these four ingredients come together so simply and easily and really deliver on flavor – just remember to season properly with salt and pepper and you can’t be disappointed. 

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A glass bowl with cream cheese, butter and spinach in it, a spatula sticking out of the bowl and a hand mixer resting near by.

There is one thing you can do to make this recipe even easier – ensure that your spinach has defrosted and that your cream cheese is at room temperature. Defrosted spinach will allow you to squeeze out all the water most effectively and room temperature cream cheese is WAY easier to blend. So, just try to plan ahead and give both these ingredients time ahead of making the dish.

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Creamed spinach casserole being assembled in a white ceramic oval dish and breadcrumbs on top of half of it.

As with any recipe that only has four ingredients, it’s important that all those ingredients be of the highest quality. That extends to your breadcrumbs too. I like to make my own breadcrumbs using leftover white bread and buzzing it around in a food processor. If you purchase breadcrumbs, try to find fresh breadcrumbs rather than dried breadcrumbs. Fresh breadcrumbs will toast while the casserole is in the oven.  

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Finished creamed spinach casserole in a white oval ceramic dish with a spoon and red towel

If you do assemble this ahead of time, remember that it needs to come to room temperature before you pop it into the oven to bake. If you forget to let it come to room temperature, plan on adding more time and watch that the breadcrumbs on top don’t get too brown (just cover with foil if they do). 

If you’re here reading this, you’ve just stumbled upon the easiest way to make a delicious side dish for your next event dinner. Good for you!

Creamed Spinach Casserole

  • Prep Time: 15 m
  • Cook Time: 30 m
  • Total Time: 45 m
  • Servings:


  • 20 ounces frozen chopped spinach thawed
  • 16 ounces cream cheese softened
  • 1 cup unsalted butter softened and divided
  • salt and freshly ground black pepper
  • cups breadcrumbs


  1. Pre-heat the oven to 350ºF and grease the inside of a 3-quart casserole dish with butter.
  2. Squeeze all the water out of the thawed spinach.
  3. Whip the cream cheese and ¾ cup of the butter together in a bowl. Fold in the spinach and season with salt and freshly ground black pepper. Spread the mixture into the prepared casserole dish.
  4. Melt the remaining butter and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the spinach in the casserole dish and transfer the dish to the oven.
  5. Bake at 350ºF for 25 to 30 minutes until mixture is bubbly and the breadcrumbs are lightly browned. Let the casserole rest for at least 10 minutes before serving.
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Comments (6)Post a Reply

  1. What if I wanted to use fresh spinach? Would it still be 10 oz. after cooking and squeezing out the water? I think fresh is so much more tender. Thanks

    1. Hi Myrna. If you wanted to use fresh spinach, yes – you would cook it and it would need to weigh 20 ounces AFTER you’ve cooked and squeezed it. That’s a lot of fresh spinach!

    1. Hi Liezl. Take some day old or slightly stale bread and buzz it around in your food processor or blender to make your own bread crumbs.

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