I am definitely on team side dishes when it comes to Thanksgiving. Classic Thanksgiving dressing is a family recipe and my absolute favorite. And then we add in some mashed potatoes, green bean casserole, Brussels sprouts, deviled eggs, cranberry sauce… I mean, come on. That’s just heavenly. And today, we’ve got a new favorite that I cannot get enough of. This creamed spinach casserole is rich and creamy - with 3 kinds of cheese! - and it’s full of tender spinach with a buttery cracker topping to add some crunch. It is kind of addictive. I could get myself in trouble eating too much of this. Y’all, even my kids liked this. Blew my mind. Now, I know, it’s got cheese and crackers on top, so maybe that’s not surprising. But it’s also chocked full of cooked spinach! And that’s not a go-to vegetable for either my son or daughter. So this was a fun discovery that they love it in casserole form. This is really going to be a new go-to for me. And not just at the holidays! I plan on making it on the regular as a dinner side or for company coming over. Or my parents… my dad is a huge spinach fan! I think you and yours are gonna adore it, too. So let’s get cooking! Now, I’ve got some notes and tips coming up below on how to make creamed spinach casserole. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Cream cheese: You can use regular or ⅓ reduced fat plain cream cheese. I don’t recommend using non-fat. Cottage cheese: I typically get the 4% milk fat cottage cheese, but the 2% would probably work fine as well. Spinach: We’re using 2 big bags of frozen chopped spinach. Be sure to thaw it out in advance so you can squeeze the excess water out and have it ready to go. Heavy cream: I don’t normally use it either, but it just works the best for this recipe. Cheddar: A sharp cheddar cheese is great here for adding extra oomph to the dish. Crackers: You’ll need about a cup of crushed crackers. Something like Ritz or a similar brand works great.
Yes, this is super rich. It’s the holidays, we’re going for maximum flavor! Also, this makes a full 8 servings, which is great if you’ve got a crowd. If you want to scale this back for just a regular family dinner night, you can halve the recipe and use an 8x8 baking dish. Which means we can have it more often! Yes, please! Oh, and pro tip: This is super yummy mixed in with some steamed brown or white rice. Mmmm… OK, let’s talk about what do with any leftovers.
Storage Tips:
Leftover creamed spinach casserole, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. You can store it in the baking dish or if there’s just a small amount left, transfer it to a smaller storage container. Reheat individual servings in the microwave until hot. The crackers will lose some of the crunch but it’s still so delicious.
There you go! Another fabulous side dish to add to your rotation. And whether this is for your holiday table or just your weeknight dinner table, I hope you make it very soon. Enjoy! XO, Kathryn Cream cheese: You can use regular or ⅓ reduced fat plain cream cheese. I don’t recommend using non-fat. Cottage cheese: I typically get the 4% milk fat cottage cheese, but the 2% would probably work fine as well. Spinach: We’re using 2 big bags of frozen chopped spinach. Be sure to thaw it out in advance so you can squeeze the excess water out and have it ready to go. Cheddar: A sharp cheddar cheese is great here for adding extra oomph to the dish. Crackers: You’ll need about a cup of crushed crackers. Something like Ritz or a similar brand works great. Halve: you can halve the recipe and use an 8x8 baking dish. Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Reheat individual servings in the microwave until hot. The crackers will lose some of the crunch but it’s still delicious.
