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Creamed Spinach Casserole

Creamed spinach casserole is baked in an 8-inch square dish until bubbling around the edges with a golden panko-Parmesan topping. A creamy spinach mixture and crisp, savory crumbs make this an easy oven-baked side dish.
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Prep Time 15 minutes
Cook Time 33 minutes
resting 5 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the spinach mixture
  • 2 package (10 oz) frozen chopped spinach thawed and squeezed very dry
  • 2 tbsp unsalted butter
  • 1 tsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
For the topping
  • 0.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
  • 2 tbsp olive oil

Equipment

  • 1 8-inch square baking dish

Method
 

Make the spinach mixture
  1. Preheat the oven to 375°F and grease an 8-inch square baking dish with 1 teaspoon of the butter.
  2. Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  3. Add the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute.
  4. Gradually whisk in the milk and cream, then simmer for 3 to 5 minutes, whisking, until the sauce thickens enough to coat the back of a spoon.
  5. Stir in the salt, pepper, and nutmeg, then fold in the spinach until evenly coated.
Make the topping
  1. Stir the panko, Parmesan, and olive oil together in a small bowl until the crumbs are evenly moistened.
Assemble and bake
  1. Spread the spinach mixture in the prepared dish and scatter the topping evenly over it.
  2. Bake for 20 to 25 minutes, until bubbling around the edges and golden on top, then let rest for 5 minutes before serving.

Notes

For the best texture, squeeze the thawed spinach very dry before mixing it into the sauce. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is possible, though the creamy texture may soften after thawing. For a gluten-free version, use gluten-free flour and panko.