Spinach Casserole Recipe

I just made a Cheesy Baked Spinach Casserole that melts into a dangerously addictive holiday side with a sneaky kick of cayenne.

I’m obsessed with this Cheesy Baked Spinach Casserole because it actually tastes like a guilty indulgence but is mostly spinach. I love how the melted shredded sharp cheddar cheese makes everything ridiculously gooey and slightly loud.

And the eggs hold it together so you get slices, not sad scoopable mush. I serve it as a Spinach Side Dish and people fight over the edges.

No pretension here, just a baked, salty, slightly spicy thing that disappears fast. I can’t stop thinking about that browned top and the way each forkful feels like dinner win.

I make it constantly, no apologies.

Ingredients

• Spinach: bright, leafy base, it’s earthy and makes it feel lighter.
• Cream cheese: makes it creamy and slightly tangy, velvety mouthfeel.
• Sour cream: adds tang and silky moisture, keeps it rich.
• Mayonnaise: sneaky fat that keeps the bake smooth and moist.
• Sharp cheddar: salty, melty punch you’ll want on every bite.
• Parmesan: nutty, salty finish that gives a little savory bite.
• Plus onion: sweet-savory backbone, gives real depth and comfort.
• Garlic: punchy aromatics that make it taste homemade and cozy.
• Eggs: bind everything together and add a bit of protein.
• Kosher salt: brings out the flavors, simple but absolutely crucial.
• Black pepper: gentle heat and tiny spicy pops throughout.
• Cayenne: small kick that wakes the whole dish up.
• Basically nutmeg: warm, cozy hint without making it taste sweet.
• Plus panko: crunchy top texture that adds fun contrast.
• Butter: browns the crumbs and adds that buttery richness.

Ingredient Quantities

• 2 lb fresh spinach, roughly chopped (or 16 oz frozen spinach, thawed and squeezed dry)
• 8 oz cream cheese, softened
• 1 cup sour cream (full fat works best)
• 1/2 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp ground nutmeg (optional but nice)
• 1/2 cup panko breadcrumbs
• 2 tbsp butter, melted

How to Make this

1. Preheat oven to 375°F. Lightly grease a 9×9 inch or similar baking dish.

2. If using fresh spinach, roughly chop and wilt in a large skillet over medium heat with a splash of water, about 3 to 5 minutes, until just collapsed. If using frozen, thaw and squeeze out as much water as you can with your hands or a clean towel. You want it pretty dry.

3. Drain/wring the spinach again if needed and roughly chop any large pieces. Set aside to cool a few minutes so it wont melt the cheeses.

4. In a large bowl beat together the softened cream cheese, sour cream, mayonnaise and the two eggs until smooth. It might look a little lumpy at first, keep mixing.

5. Stir in the shredded cheddar, 1/2 cup grated Parmesan, the chopped onion, minced garlic, kosher salt, black pepper, cayenne pepper and the nutmeg if using. Taste a tiny bit and adjust salt or cayenne if you want more kick.

6. Fold the cooled, well drained spinach into the cheese mixture until evenly combined. Make sure no big pockets of wetness are left.

7. Spoon the mixture into the prepared baking dish and smooth the top with a spatula.

8. Mix the panko breadcrumbs with the 2 tablespoons melted butter and a little extra Parmesan if you like. Sprinkle the panko evenly over the top for a golden crunchy crust.

9. Bake for 25 to 35 minutes, until the center is set and the top is golden brown. If the top browns too fast, tent loosely with foil for the last 10 minutes.

10. Let the casserole rest 10 minutes before serving so it firms up. Serve warm as a side or with crackers and baguette for a spinach dip style treat.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9×9 inch baking dish or similar pan, lightly greased
3. Large skillet for wilting spinach
4. Large mixing bowl and a sturdy spatula or wooden spoon
5. Electric hand mixer or whisk for smoothing the cream cheese mixture
6. Chef knife and cutting board for chopping spinach and onion
7. Clean towel or fine-mesh sieve/colander to squeeze out spinach moisture
8. Measuring cups and spoons plus a small bowl to mix panko and melted butter

FAQ

Spinach Casserole Recipe Substitutions and Variations

• Spinach: baby kale or Swiss chard, roughly chopped and wilted, frozen chopped spinach if fresh not available, or a mix of chopped broccoli florets for more bite.
• Cream cheese: ricotta for a lighter texture, mascarpone for extra richness, or softened plain goat cheese for tangy flavor.
• Sour cream / Mayonnaise: plain Greek yogurt can replace sour cream, or use 1 part mayo mixed with 1 part plain yogurt if you want the mayo flavor but less fat; for an egg-free option use extra yogurt alone.
• Shredded sharp cheddar: use Colby or Monterey Jack for milder melt, Gruyere for nuttier flavor, or a blend of mozzarella and Parmesan for stretch and flavor.

Pro Tips

– Make sure the spinach is really dry. Even a little extra moisture will make the casserole runny, so press it in a towel or squeeze with your hands until it feels almost dry. Frozen spinach needs extra wringing, and fresh spinach should be cooled a bit after wilting so it won’t melt the cheeses.

– Taste and adjust before you bake. Spoon a tiny bit of the mixed filling onto a plate and heat it for a few seconds, or just sample a pinch; you can always add more salt, cayenne, or garlic now but not after it’s in the oven.

– Let it rest after baking. Give the dish at least 10 minutes to firm up or it’ll be floppy when you try to cut or scoop it. Resting also lets the flavors settle so it tastes better.

– Make the topping crispier and more flavorful by mixing the panko with a little olive oil or melted butter plus extra grated Parmesan and a pinch of smoked paprika or dried herbs. Press the crumbs lightly onto the surface so they brown evenly, and tent with foil if the top is getting too dark while the center finishes.