Description
This creamy and cheesy Spinach Casserole combines nutrient-rich spinach with a luscious blend of cream of mushroom soup, sharp cheddar, and sour cream, topped with a buttery, crunchy breadcrumb crust. It’s an easy-to-make, comforting side dish perfect for family dinners or holiday meals.
Ingredients
Main Ingredients
- 2 (10 ounce) packages frozen chopped spinach
- ½ of a 10.5 ounce can condensed cream of mushroom soup (about ⅔ cup)
- ¼ cup milk, at room temperature
- 1 cup (4 ounces) grated sharp cheddar cheese
- ½ cup sour cream, at room temperature
- 3 tablespoons melted butter, divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Topping
- 1 cup panko breadcrumbs or coarsely crushed Ritz crackers
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 1 ½-quart baking dish with butter or non-stick spray and set aside.
- Cook and drain spinach: Microwave the frozen chopped spinach according to the package instructions until fully thawed and heated. Then, place the spinach in a clean dish towel and squeeze tightly to remove as much excess moisture as possible. This step ensures the casserole doesn’t turn watery.
- Make the creamy mixture: In a medium saucepan over low heat, combine the condensed cream of mushroom soup, room temperature milk, grated sharp cheddar cheese, sour cream, 2 tablespoons of melted butter, kosher salt, and ground black pepper. Stir continuously until the mixture is warm and all ingredients are well incorporated, but do not boil.
- Combine spinach and sauce: Add the thoroughly drained spinach to the warm sauce mixture and stir well to evenly coat the spinach with the creamy blend.
- Assemble casserole: Transfer the spinach mixture to the prepared baking dish, spreading it evenly. In a small bowl, mix the panko breadcrumbs or crushed Ritz crackers with the remaining 1 tablespoon of melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the top of the casserole to form a golden crust.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 30 minutes, or until the casserole is heated through and the topping is golden brown and crisp.
Notes
- Ensure spinach is thoroughly drained to avoid a watery casserole.
- You can substitute the cream of mushroom soup with cream of chicken or cream of celery for flavor variations.
- For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Let the casserole cool for a few minutes before serving to allow it to set.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
