Trisha Yearwood’s Spinach Casserole
A rich and creamy spinach casserole prepared with parmesan, cream cheese, garlic, onion, and a crisp breadcrumb topping—perfect as a versatile side dish.
Servings
Ingredients
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 medium onion finely chopped
- Pinch of nutmeg optional
- ¼ teaspoon cayenne pepper
- 1 ¼ cups heavy cream
- 2 packages 9 oz each frozen chopped spinach, thawed and thoroughly drained
- Salt and freshly ground black pepper to taste
- ⅔ cup shredded parmesan cheese divided
- 3 oz cream cheese
- 2 tablespoons breadcrumbs
Instructions
Prepare the oven and baking dish.
- Preheat the oven to 400°F (200°C). Grease a 2-quart baking dish and set aside.
Cook the aromatics.
- In a medium saucepan over medium-high heat, melt the butter. Add the minced garlic and chopped onion, cooking for approximately 5 minutes or until the onions are softened and translucent. Stir occasionally to prevent browning.
Create the cream base.
- Add the nutmeg, cayenne pepper, and heavy cream. Simmer gently for about 5 minutes, or until the mixture slightly thickens and coats the back of a spoon.
Incorporate the spinach and cheeses.
- Stir in the drained spinach, season with salt and pepper, and add ⅓ of the parmesan cheese along with the cream cheese. Mix until well combined and smooth.
Assemble the casserole.
- Transfer the mixture to the prepared baking dish. Evenly sprinkle the breadcrumbs and the remaining parmesan cheese over the top.
Bake.
- Place the dish in the oven and bake for 15–17 minutes, or until the top is golden brown and the cheese is bubbling. Allow to rest briefly before serving.
Notes
This casserole can be made gluten-free by substituting certified gluten-free breadcrumbs. Confirm that the parmesan and cream cheese are labeled gluten-free, as some brands may include additives.