Cream cheese, frozen spinach, and seasoned bread crumbs come together in this easy, creamy Spinach Casserole Recipe. Just four ingredients!

So, this recipe has a little backstory. A few years ago—when my kids were younger and way pickier—getting them to eat anything green was like trying to get a cat to take a bath. You know what I mean? Total chaos. But one Thanksgiving, I was scrambling for an extra side dish, and I found a couple of forgotten bags of frozen spinach in the back of the freezer (next to the mystery popsicles that nobody ever fessed up to opening).

I figured, why not? Threw them together with cream cheese (because who doesn’t love cream cheese?), topped it with some crunchy breadcrumbs I had lying around… and bam! They devoured it. No bribes. No tears. Just empty plates and shocked silence. From that day on, this Spinach Casserole Recipe has been my not-so-secret weapon.

Why You’ll Love This Spinach Casserole Recipe?

Okay, let me level with you. This isn’t one of those fancy, takes-three-hours kind of casseroles. Nope. This is your weeknight hero or holiday lifesaver when you need something easy, reliable, and totally delicious.

It’s four ingredients (yes, really).
It’s creamy, crunchy, and hits all the cozy notes.
It’s one of those “throw-it-together-and-it-tastes-like-you-tried” recipes.
Oh! And even spinach haters have been known to go in for seconds. Ask my husband.

Ingredient Notes:

Let’s talk about what goes into this Spinach Casserole Recipe. There’s only four things, but you know I can’t help but add a little commentary.

Frozen Chopped Spinach (Two 10-ounce packages):
Fresh is great, but frozen spinach makes life easier. You just thaw it, really squeeze the liquid out (I mean, pretend it’s a stress ball), and you’re good to go. Pro tip: don’t skip the squeezing or you’ll end up with spinach soup.
Cream Cheese (One 8-ounce block):
Soften it up a bit before mixing—trust me, your arm will thank you. This is the magic ingredient that makes it all creamy and luscious.
Seasoned Salt (1 teaspoon):
A little seasoning goes a long way. If you’ve got a favorite blend, go for it! I sometimes get wild and throw in a dash of garlic powder too.
Seasoned Bread Crumbs (1 cup):
You can use plain, but seasoned ones add that little extra something. Panko works too if you’re going for more crunch.

How To Make Spinach Casserole?

Step One: Preheat the Oven

Get that oven going at 350°F (or 175°C if you’re fancy like that).
Also, grab a 2-quart casserole dish. If you’re like me, you’ll debate whether you washed it last time. (You did. Probably.)

Step Two: Prep the Spinach

Thaw those spinach bricks and squeeze out all the liquid. I use a clean kitchen towel—though, one time, I used paper towels and ended up with a mess. Don’t be me.

Step Three: Mix the Good Stuff

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Throw your spinach into a mixing bowl. Add the softened cream cheese and your seasoning salt. Mix until it looks like, well… green dip. It’s not pretty yet, but it gets there!

Step Four: Assemble and Sprinkle

Spread the mixture into your dish. Level it out if you’re feeling fancy. Then sprinkle a generous handful of bread crumbs over the top. Be liberal. We like crunchy!

Step Five: Bake It

Pop it in the oven for 20 minutes. You’ll know it’s ready when the breadcrumbs look golden and you catch yourself thinking, hmm, that smells pretty good.

Storage Options:

Fridge: Airtight container. Good for about 3 days.
Freezer: You can freeze it, but honestly, it’s best fresh. If you do freeze, thaw overnight in the fridge before reheating.
Reheat: Oven is best (350°F for about 10 mins), but microwaving works if you’re in a rush.

Variations and Substitutions:

Want to jazz up your Spinach Casserole Recipe? I’ve tried a few things that worked… and a few that didn’t (looking at you, sundried tomatoes).

Add Cheese: Mozzarella or parmesan stirred into the spinach mix? Yes, please.
More Veggies: Mushrooms or onions sautéed and thrown in take it up a notch.
Protein Boost: Crumbled bacon or sausage turns this into a main dish.
Make it Gluten-Free: Swap regular bread crumbs for gluten-free ones. Easy peasy.

What to Serve with Spinach Casserole?

This creamy, crunchy goodness works with pretty much anything, but here are my favorites:

Roast chicken (Sunday dinner, sorted)
Grilled steak (fancy date night at home?)
Turkey (hello, Thanksgiving!)
A giant salad if you’re keeping things light…ish
Garlic bread, because carbs are life.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely! Assemble it, cover, and stash it in the fridge. Then just bake when you’re ready.

Can I use fresh spinach?
Sure! Just sauté it first and get rid of as much liquid as you can. You’ll want about 2 cups cooked.

Is this kid-friendly?
If my picky crew loves it, yours probably will too. Add a little extra cheese if you’re worried!

And there you go, friend! My favorite Spinach Casserole Recipe. It’s quick, it’s easy, and it might just become a staple at your house too.

Let me know if you make it! I’d love to hear how you put your own spin on it.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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