Spinach Casserole
A creamy, cheesy baked spinach dish with a golden breadcrumb topping. This comforting casserole combines tender spinach with a rich bechamel-style sauce and melty cheese, perfect as a hearty side or a light main course.
For 4 servings
- prep · ~5 min
Preheat oven and prepare spinach.
Preheat oven to 375°F (190°C). Bring a large pot of water to a boil. Add spinach and blanch for 1 minute until wilted. Drain in a colander, rinse with cold water, and squeeze out as much excess water as possible. Roughly chop the squeezed spinach.
TIPSqueeze the spinach really dry — trapped water makes the casserole watery. - saute · ~6 min
Sauté the aromatics.
1.Melt butter in a saucepan over medium heat.2.Add chopped onion and cook until soft and translucent (4-5 min).3.Add minced garlic and sauté until fragrant (30 sec). - mix · ~7 min
Make the cream sauce.
1.Sprinkle flour over the onions and stir constantly for 1 minute to cook the raw flour taste out.2.Gradually whisk in milk, pouring in a thin stream while whisking to avoid lumps.3.Bring to a gentle simmer and cook until thickened (2-3 min), whisking often.4.Remove from heat and stir in salt, black pepper, and nutmeg.TIPWhisk the milk in slowly — dumping it all at once creates lumps. - mix · ~2 min
Combine spinach and sauce.
In a large mixing bowl, combine the drained, chopped spinach with the cream sauce and half of the shredded cheddar cheese. Stir until evenly incorporated.
- assemble · ~2 min
Assemble the casserole.
1.Transfer the spinach mixture into a greased 8-inch baking dish and spread evenly.2.Sprinkle remaining cheddar cheese on top.3.Mix breadcrumbs with grated parmesan in a small bowl, then scatter evenly over the cheese layer. - bake · ~25 min
Bake until golden and bubbly.
Place the dish on the middle rack and bake for 20-25 minutes, until the top is golden brown and the edges are bubbling. Let rest 5 minutes before serving.
TIPIf the top isn't as golden as you'd like, switch to broil for the last 1-2 minutes — watch it closely so it doesn't burn. - serve
Serve warm.
Scoop generous portions onto plates. Serve as a side dish alongside roasted chicken or grilled fish, or enjoy as a vegetarian main with crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the blanched spinach in a clean kitchen towel to remove every drop of moisture — a wet casserole turns soupy.
- 2Toast the breadcrumbs with a teaspoon of melted butter before sprinkling on top for extra crunch and color.
- 3Let the casserole rest for 5 minutes after baking so it sets and slices cleanly instead of pooling on the plate.
- 4Shred the cheddar from a block yourself — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- 5Season the cream sauce generously with salt before adding the spinach, since the spinach will absorb some of the seasoning.
Adapt it for your goals.
Lower-fat
Replace whole milk with 2% milk, reduce cheddar to 1/2 cup, and skip the parmesan breadcrumb topping for a lighter version that still has creamy flavor.
gluten freeGluten-free
Substitute all-purpose flour with a gluten-free all-purpose blend (with xanthan gum) and use gluten-free breadcrumbs to make the casserole celiac-friendly.
high proteinHigh-protein
Fold in 1 cup of shredded cooked chicken or 200g of crumbled tofu along with the spinach for a more substantial main dish.
extra herbyExtra-herby
Stir 2 tablespoons of fresh dill or chopped parsley into the final mixture for a brighter, more aromatic flavor profile.
Why this is on our healthy list.
Rich in Vitamin K
Spinach is an excellent source of vitamin K, which supports bone health and proper blood clotting.
Good Source of Calcium
The combination of milk, cheddar, and parmesan provides a sizable amount of calcium for strong bones and teeth.
Contains Iron from Spinach
Spinach contributes non-heme iron, important for oxygen transport and energy production in the body.
Moderate in Protein
Cheese and milk in the casserole offer protein, helping to keep you full and support muscle maintenance.
Frequently asked questions
Yes. Thaw 500g of frozen chopped spinach completely, then squeeze it very dry in a towel before using. Adjust cooking time only if needed.
