spinach casserole recipe
The Best spinach casserole recipe
This recipe is perfect for busy weeknights when you want something warm and nourishing without spending hours in the kitchen. Itās also great for special occasionsāwhether itās a holiday meal or a casual dinner with friendsābecause itās always a crowd-pleaser. Plus, spinach is one of those vegetables thatās easy to sneak into meals without tasting like itās just for health reasons. Itās rich in iron and vitamins, so itās a great way to get more nutrients without sacrificing flavor. And honestly, thereās something comforting about a casserole thatās been slow-cooked to perfection, especially when the whole family can enjoy it together.
Classic Spinach Casserole
A comforting baked dish featuring tender spinach, creamy cheese, and a savory tomato sauce over a buttery crust. This recipe is a must-try for any occasion.
š„Ingredients
- 1 Ā½ cups all-purpose flour
- Ā½ cup unsalted butter, melted
- 1 egg
- 1 tsp salt
- 2 cups fresh spinach, chopped
- 1 cup shredded cheddar cheese
- 1 cup ricotta cheese
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
šØāš³Directions
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1
Preheat oven to 375Ā°F. In a large bowl, whisk together flour, melted butter, egg, and salt to form a dough. Press into the bottom of a 9Ć13-inch baking dish. -
2
In a separate bowl, mix spinach until wilted, then stir in cheddar, ricotta, tomato sauce, garlic, and Italian seasoning. -
3
Pour the filling over the crust, spreading evenly. Bake uncovered for 25ā30 minutes until the top is golden and the filling is bubbling.
š§Equipment
- Mixing bowls
- Baking dish (9Ć13 inches)
- Knife and cutting board
- Oven
šNutrition Facts (per serving)
šNotes
Watch Video Of How Classic Spinach Casserole Works
ā Frequently Asked Questions About Spinach Casserole
How do I adjust the recipe for dietary restrictions?
Yes, this spinach casserole is naturally gluten-free and can be easily adapted for other common diets. To make it dairy-free, replace the cream cheese with a dairy-free alternative and ensure your cheese is also dairy-free. For a lower-carb version, swap the breadcrumbs for crushed nuts or almond flour. If youāre avoiding eggs, skip the egg wash for the breaded topping, but ensure the dish still holds togetherāthis recipe relies on the egg for structure, so check the texture after baking.
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What if I donāt have a food processor for making the breaded topping?
No problem! You can finely chop the breadcrumbs and mix them with the egg and milk directly in a bowl. For extra crispiness, pulse the breadcrumbs through a fine-mesh sieve or use a blender for a more uniform texture. If youāre short on time, even a fork can work for a quick, less refined toppingājust press it down firmly during baking to help it adhere.
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How long should I bake the casserole, and what temperature?
For a fully cooked casserole, bake at 375Ā°F (190Ā°C) for 30 to 35 minutes, or until the top is golden and the edges pull away slightly from the pan. To check doneness, insert a knife near the centerāit should come out clean. If your oven runs hotter or cooler, adjust the time by 5 minutes, but donāt exceed 40 minutes to avoid drying out the spinach.
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Can I make this recipe ahead of time?
Absolutely! Assemble the casserole up to the baking step and refrigerate for up to 24 hoursājust cover tightly with foil or plastic wrap. When ready to bake, preheat the oven and bake as directed. The dish tastes even better the next day, as flavors meld together. Just be mindful of the spinachās moisture; if itās too soggy, let it sit at room temperature for 10 minutes before serving.
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Whatās the best way to reheat leftovers?
To reheat, transfer the casserole to an oven-safe dish and bake at 350Ā°F (175Ā°C) for 15 to 20 minutes, until heated through. For a quicker option, microwave in 1-minute intervals, stirring once, until warm. Avoid overcrowding the pan to prevent steaming instead of reheating. If the cheese starts to melt too quickly, add a splash of milk or cream to the pan to help it hold its shape.
