Spinach Casserole
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Spinach Casserole always ends up being the dish people ask me about before the night’s over. The filling is rich and creamy with tender garlicky spinach folded all the way through, the cheese bubbles and stretches beautifully with every scoop, and those crispy onions on top give it a satisfying crunch. Warm, cheesy, and so hard to stop eating.
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I make this for holiday dinners, potlucks, and weeknight meals when I want something that feels rich and special without a lot of effort or expense. It’s easy to assemble ahead of time and bake when you need it, which makes it perfect for Thanksgiving, Christmas, and Easter when kitchen timing is everything. Store covered in the fridge for up to 4 days and reheat in the oven or air fryer to get that crispy topping back to golden perfection.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Spinach Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Spinach casserole comes together in just a few simple steps, and the result is a bubbling, golden, cheesy dish that tastes as if you put in way more effort than you did. It works beautifully as a main dish or a hearty side, and it’s one of those great recipes to bring to a holiday meal.
Preheat and Prep
Preheat the oven to 375°F (190°C) so it’s ready to go when the filling is assembled.
Sauté the Garlic
Melt the butter in a large skillet over medium-high heat. Add the minced garlic and cook until fragrant. A good-quality skillet makes a real difference here, like this large nonstick one that heats evenly and transitions easily from stovetop to any surface.
Wilt the Spinach
Stir in the spinach and cook until wilted and all the excess moisture and excess liquid have evaporated. Getting rid of that extra liquid is key to keeping the casserole from turning watery, so don’t rush this step.
You can use fresh spinach, fresh baby spinach, frozen spinach, or frozen chopped spinach here; if using frozen, thaw and drain it well before adding it to the skillet.
Mix the Cream Cheese Filling
Remove the skillet from the heat and stir in the cottage cheese, sour cream, salt, and pepper. Mix until everything is well combined and the filling looks smooth and creamy.
Assemble the Casserole
Transfer the spinach mixture to a prepared casserole dish or baking dish and spread it out evenly. This ceramic baking dish is a kitchen staple that works perfectly for this.
If you’d like a crunchier topping, swap the crunchy onions for panko breadcrumbs or regular breadcrumbs, or try sharp cheddar in place of mozzarella for a bolder flavor. Top with the shredded mozzarella, grated Parmesan cheese, and the crunchy onions.
Bake Until Golden and Bubbly
Bake uncovered for 20 to 25 minutes, or until the top is golden brown and bubbly. The cheese should be fully melted with a few lightly browned spots across the top.
Serve and Enjoy Your Cheesy Spinach Casserole
Let the casserole cool slightly before serving. I use a sturdy wooden spoon to scoop out generous portions and serve. Enjoy!
If you’re bringing it somewhere, let it cool completely and cover the dish tightly with foil. An insulated casserole carrier keeps it warm and secure during transport, making it much easier to carry.
Ingredients
- 2 tablespoons butter
- 2 garlic cloves minced
- 5 cups chopped spinach fresh or frozen, thawed and drained if frozen
- 1 cup cottage cheese
- ½ cup sour cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 3 tablespoons crunchy onions optional
- Salt and pepper to taste
Video
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, melt the butter. Add the garlic and cook until fragrant.2 tablespoons butter, 2 garlic cloves
- Stir in the spinach and cook until wilted and any excess moisture has evaporated.5 cups chopped spinach
- Remove from heat and stir in the cottage cheese, sour cream, salt, and pepper. Mix until everything is well combined.1 cup cottage cheese, ½ cup sour cream, Salt and pepper
- Transfer the mixture to a baking dish and spread it evenly. Top with mozzarella, Parmesan, and crunchy onions if using.½ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, 3 tablespoons crunchy onions
- Bake for 20–25 minutes, or until the top is golden and bubbly.
- Let the casserole cool slightly before serving.
Notes
- Drain your spinach well: Whether you’re using fresh or frozen, moisture is the enemy of a creamy casserole. Cook off as much liquid as possible in the skillet before mixing in the other ingredients.
- Use room temperature dairy: Let the cottage cheese and sour cream sit out for about 15 minutes before mixing. They blend into the spinach more smoothly, and the filling comes together much faster.
- Don’t skip the seasoning: The filling needs a generous pinch of salt and pepper to bring out the spinach’s flavor and balance the richness of the cheeses.
- Add the crunchy onions right before baking: If you add them too early, they can absorb moisture and lose their texture. Sprinkle them on top just before the casserole goes into the oven so they stay crispy.
- Check for doneness at 20 minutes: Every oven runs slightly differently. Start checking at the 20-minute mark and pull it when the cheese is golden and the edges are bubbling.
- Freeze in portions: Let the casserole cool completely, then slice it into individual portions before freezing. Store them in freezer-safe containers so you can reheat just what you need without thawing the whole dish.
Nutrition
How to Store Leftovers
Let the casserole cool completely before transferring leftovers to the refrigerator for up to 4 days. I store them in an airtight container to keep the filling fresh and the topping from drying out.
To reheat, scoop individual portions into a microwave-safe dish and heat in 30-second intervals until warmed through, or cover the dish with foil and warm in the oven at 325°F until heated through.
To freeze, let the baked casserole cool fully, then wrap the baking dish tightly with plastic wrap followed by a layer of foil, or portion into freezer-safe containers. It keeps well in the freezer for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through and bubbly again.
What to Serve With Spinach Casserole
It pairs beautifully with a simple green salad dressed with a bright vinaigrette, which cuts through the richness of the cheese filling. It also pairs well with roasted cherry tomatoes, crusty bread for scooping, or a warm bowl of tomato soup, making it a fully vegetarian meal. Fresh mushrooms sautéed in olive oil with a pinch of black pepper make a simple, savory side that complements the creamy filling really well.
For something more filling, serve it alongside a vegetable pasta, like a simple spaghetti aglio e olio or baked ziti. Garlic bread is always a crowd-pleaser alongside a creamy casserole like this, and a side of roasted asparagus or broccoli rounds out the plate beautifully.
More Easy Side Dish Recipes for You to Try at Home
Here are a few more easy casserole recipes worth trying.
