Creamy, comforting, and packed with flavor, this spinach casserole is the kind of dish that quietly steals the spotlight at the dinner table. With a rich cheese sauce, tender spinach, and a golden breadcrumb topping, it delivers that homemade warmth everyone reaches for seconds of.
Inspired by Southern-style casseroles, this recipe layers simple ingredients into something truly special. The combination of Parmesan and mozzarella creates a velvety base, while sour cream and mayonnaise add depth and body. Finished with a crisp, buttery topping, it’s perfect for holidays, potlucks, or a cozy Sunday supper.
Why You’ll Love This Recipe
- Creamy, cheesy, and deeply satisfying
- Perfect make-ahead side dish
- Golden, crisp breadcrumb topping
- Balanced with warm nutmeg and garlic
- Crowd-pleasing comfort food
- Easy to prepare with frozen spinach
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 0.5 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 20 ounces frozen chopped spinach, thawed and squeezed completely dry
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup breadcrumbs (panko preferred)
- 1 tablespoon olive oil or melted butter
Let’s Get Started
Preheat your oven to 350°F. Lightly grease a 9×9-inch baking dish to prevent sticking and ensure easy serving later.
In a large skillet over medium heat, melt the butter. Add the finely chopped onion and sauté for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and whisk continuously for 1–2 minutes to create a light roux. The mixture should look slightly golden and smooth, not browned.
Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue cooking for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
Stir in the salt, black pepper, nutmeg, and garlic powder. Add the grated Parmesan and 1 cup of the shredded mozzarella, stirring until fully melted and smooth. Remove from heat.
In a large mixing bowl, combine the squeezed-dry spinach, sour cream, and mayonnaise. Pour the warm cheese sauce over the spinach mixture and stir until evenly incorporated. The mixture should be creamy but thick.
Spread the spinach mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella evenly over the top.
In a small bowl, mix the breadcrumbs with the olive oil or melted butter until lightly coated. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake uncovered for 25–30 minutes, until the top is golden brown and the casserole is bubbling gently around the edges. If needed, broil for 1–2 minutes at the end for extra crispness, watching carefully.
Let the casserole rest for 5–10 minutes before serving to allow it to set and slice cleanly.
Servings and Pairing
This casserole serves about 6 as a side dish. It pairs beautifully with roasted chicken, baked ham, grilled steak, or even a simple holiday turkey. Add mashed potatoes or cornbread for a classic Southern-inspired meal.
Variations
For added texture, mix in chopped water chestnuts. A pinch of red pepper flakes adds gentle heat. You can also substitute Gruyère for mozzarella for a slightly nutty flavor. For a lighter version, swap half-and-half for the heavy cream.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven until warmed through, or microwave individual portions. If freezing, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use fresh spinach instead of frozen?
Yes. Sauté about 2 pounds of fresh spinach until wilted, then drain and squeeze out excess moisture before using.
Why is it important to squeeze the spinach dry?
Excess moisture can make the casserole watery. Removing as much liquid as possible keeps the texture creamy and thick.
Can I prepare this ahead of time?
Absolutely. Assemble the casserole (without breadcrumbs), cover, and refrigerate up to 24 hours. Add breadcrumbs just before baking.
How do I know when it’s done?
The casserole should be hot throughout, bubbling around the edges, and golden brown on top.
Final Thoughts
Trisha Yearwood’s spinach casserole brings together creamy sauce, tender spinach, and a crisp topping in a way that feels comforting and timeless. It’s rich without being overwhelming and fits beautifully into both everyday dinners and special occasions. Once you try it, it’s sure to earn a regular spot in your rotation.
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Trisha Yearwood Spinach Casserole
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy spinach casserole with mozzarella, Parmesan, and a golden breadcrumb topping makes the perfect Southern side dish. Rich, comforting, and holiday ready.
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 20 ounces frozen chopped spinach, thawed and squeezed dry
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking dish.
- Melt butter in a skillet; sauté onion 4–5 minutes. Add garlic and cook 30 seconds.
- Stir in flour and cook 1–2 minutes to form a roux.
- Whisk in milk and cream gradually; cook until thickened.
- Add salt, pepper, nutmeg, garlic powder, Parmesan, and 1 cup mozzarella; stir until melted.
- Mix spinach, sour cream, and mayonnaise in a bowl.
- Combine spinach mixture with cheese sauce and spread into baking dish.
- Top with remaining 1/2 cup mozzarella.
- Mix breadcrumbs with oil or butter and sprinkle on top.
- Bake 25–30 minutes until golden and bubbling. Rest 5–10 minutes before serving.
Notes
- Squeeze spinach thoroughly using a clean kitchen towel for best texture.
- Sauce should coat the back of a spoon before combining with spinach.
- Broil briefly at the end for extra crunch, but watch closely.
- Let rest before slicing for cleaner portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Southern American