Creamed Spinach Casserole
Creamed spinach casserole is full of tender spinach, a mix of creamy cheeses and topped with cheddar and a buttery cracker topping. It’s great for a delicious side dish at the holidays or when friends come over.
Yield: 8 servings
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 oz plain cream cheese
- ½ cup cottage cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 (12 oz.) packages frozen chopped spinach, thawed and squeezed dry
- ¼ cup grated Parmesan cheese, divided
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 16 buttery crackers, crushed
Instructions
- Preheat oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
- Heat butter in a large skillet over medium heat. Add onion and cook, stirring regularly, until softened, about 5-6 minutes. Add the garlic and cook for another minute.
- Reduce heat to medium low. Add the cream cheese, cottage cheese, salt, pepper and nutmeg. Stir well to combine and cook, stirring regularly, until the cheese is melted and incorporated.
- Stir in the spinach and Parmesan cheese until well mixed. Stir in the heavy cream.
- Transfer the spinach mixture to the prepared baking dish and smooth into an even layer. Sprinkle the cheddar cheese evenly over the top. Sprinkle the cracker crumbs evenly over the cheese.
- Bake at 400 for 10-15 minutes, until golden brown and hot. Serve immediately.
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.
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.
Video
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 11g | Protein: 12g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 573mg | Fiber: 1g | Sugar: 3g
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