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Cheesy Spinach Casserole

A creamy, cheesy dish layered with fresh spinach and topped with a crunchy breadcrumb mixture, perfect for busy weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1 cup fried onions Adds a crunchy topping with a burst of flavor.
  • 1 cup Panko breadcrumbs Creates a light and crisp texture on top.
  • 1 cup shredded Gouda Provides a smoky, buttery flavor.
For the Casserole
  • 2 tablespoons olive oil For sautéing vegetables and enhancing flavor.
  • 5 cups fresh spinach Offers a nutritious boost and vibrant color.
  • 2 tablespoons butter Adds richness to the sauce.
  • 3 cloves garlic Enhances overall flavor with aromatic depth.
  • 1 cup flour Acts as a thickening agent for the sauce.
  • 1 cup whole milk Contributes creaminess and richness.
  • 1 cup heavy cream Increases the dish's overall richness.
  • 1 teaspoon kosher salt Improves flavor balance.
  • 1/2 teaspoon black pepper Adds a subtle heat.
  • 1 teaspoon paprika Introduces a mild smokiness.
  • 1/4 teaspoon red pepper flakes Provides a touch of heat.
  • 8 ounces cream cheese Contributes to the creamy texture.
  • 1 cup shredded Gruyere cheese Offers a nutty flavor and gooey consistency.
  • 1/2 cup grated parmesan Adds a salty, savory finish.
  • 1 tablespoon lemon zest Brightens the dish with fresh, citrus flavor (optional).

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Combine fried onions, Panko breadcrumbs, and Gouda in a small bowl, then mix well and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add fresh spinach in batches, cooking until wilted, about 5 minutes. Transfer to a bowl and set aside.
Cooking
  1. In the same skillet, melt butter until bubbly. Add minced garlic and flour, stirring constantly for 2 minutes until a roux forms.
  2. Gradually incorporate whole milk and heavy cream, whisking until smooth.
  3. Stir in kosher salt, black pepper, paprika, and red pepper flakes. Cook until thickened, about 5-7 minutes.
  4. Reduce heat to low, then stir in cream cheese until melted and smooth. Gradually add Gruyere cheese, stirring well after each addition, followed by parmesan cheese.
  5. Return the cooked spinach and its juices to the pan, stirring to combine.
  6. Pour the mixture into an 8-by-8-inch baking dish and sprinkle with the topping mixture.
  7. Place in the oven and bake for 30-35 minutes until bubbling and golden brown.
  8. Allow to sit for at least 10 minutes, then top with freshly grated lemon zest, if desired.

Notes

This casserole is excellent for meal prep. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the oven or microwave.