Spinach Casserole

By • October 6, 2014 0 Comments

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Spinach Casserole

Author Notes: I've been making this creamed spinach casserole at Christmas—and sometimes at Thanksgiving as well---for as long as I can remember.

It’s easy, delicious, and perfect for holiday meals as it can be put together a couple of days in advance and then popped in the oven when ready to serve.

The only drawback is it’s calorie count. But holidays are not the time to diet so make this and enjoy!!
Gail Monaghan


Serves 6

  • 2 ten-ounce packages frozen spinach, thawed
  • 1 stick unsalted butter, cut in half
  • 1 large shallot, finely chopped
  • 2 cloves garlic, finely minced
  • a few gratings of nutmeg
  • salt and freshly ground black pepper to taste
  • 8 ounces cream cheese, cut into small pieces and at room temperature
  • 1 cup stale white bread cut in ¼ inch cubes
  • 3/4 teaspoon ground sage or julienned fresh sage leaves
  1. Squeeze the water out of the thawed spinach and sauté with half the butter, the nutmeg and salt and pepper to taste.
  2. Stir in the cream cheese until well-combined.
  3. Transfer to a 1 ½ quart casserole or charlotte or soufflé dish.
  4. Melt the remaining butter and toss with the bread and sage. And sprinkle this mixture over the spinach.
  5. Bake in a 350 oven until hot and bubbly and lightly browned, about 20-30 minutes.
  6. Note: This casserole may be made through step 4 up to 48 hours ahead and refrigerated until time to bake (but then it will take a bit longer to cook) or bring to room temperature before baking.

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