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Creamed Spinach Casserole

This is based on a beloved recipe from writer Laurie Colwin. It’s not only easy to make: it’s also delicious.

Serves 8
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
186 calories per serving


> 2 (12 oz) pkgs frozen spinach (do not thaw)
> 1 clove garlic
> 1/2 (8 oz) chunk Monterey Jack cheese
> 5 tbsp butter
> 2 tbsp flour
> 1/2 cup diced onion
> 1/2 cup whole milk
> 1/2 tsp red pepper flakes
> 1/2 cup panko bread crumbs


Heat oven to 350°F. Cook spinach according to package directions. Drain, reserving 1 cup of liquid. Mince the garlic and dice the cheese.
Use 1 tbsp butter to grease an 8x8-inch baking dish. Melt 4 tbsp butter in a saucepan and add flour. Cook for 2–3 min., stirring frequently. Add onion and garlic.
Add the spinach-liquid and milk, stirring until sauce starts to thicken. Remove from heat and add spinach, red pepper, and cheese. Mix well.
Transfer to the casserole dish, top with buttered bread crumbs, and bake for about 30 min. or until lightly browned.

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