Creamy Spinach Casserole

Creamy Spinach Casserole

5.0 from 1 reviews
Creamy Spinach Casserole
  • 2 10 oz bricks frozen chopped spinach, thawed and squeezed dry
  • 1 8 oz brick cream cheese (can use low fat Neufchatel)
  • 2 cups shredded Swiss cheese
  • 1 onion, minced
  • 1 clove garlic, minced
  • 3 Tbsp olive oil
  • 4 beaten eggs
  • salt and pepper to taste
  1. In a large pan, saute the onion and garlic in the olive oil until soft.
  2. Turn the heat to low and add cream cheese, stirring constantly until melted.
  3. Remove from heat and stir in the eggs and Swiss cheese.
  4. Add the spinach.
  5. Season to taste.
  6. Spread into a greased casserole dish (or 9x13 glass pan)
  7. Bake at 350 degrees for 35-40 minutes.
  8. The edges should have a little brown on them.
This dish is very good with 1 cup of sauteed mushrooms thrown into the mix. I can see chopped artichokes, too.

Remember that scene in the movie Ratatouille, where the food critic, Anton Ego, takes a bite of the title dish and the camera does this zoom thing where he is suddenly a young boy eating at his mother’s table?  I had a moment like that the other day when I made this spinach dish.   Suddenly, I was four years old, sitting at the table  in our dining room in Massachusetts and all was right in the world.Creamy Spinach CasseroleThis recipe belongs to my mom.  I don’t know where or when she acquired it.  We used to eat spinach casserole all of the time when I was a little girl.   It showed up less and less as I grew older.  By the time I married, I think it was relegated to an occasional Thanksgiving meal, though it was not part of the “must-have” menu.  Somehow, spinach casserole had been relegated from star to has-been.Creamy Spinach CasseroleAs I was looking through recipes that I had copied from my Mom’s files, I came across this one again.  In 25 years of married life, I hadn’t ever made it.  I decided to bring it back to life and see how my family liked it.  Mom made this dish in a deep casserole dish.  I remember having to scoop out my portions.  I chose to put it in a 9×13 pan and cut it into squares.  As I was making it, there were a few untoward comments about spinach, but once it was done and on the table, no one opted out of trying it.  In fact, by the end of the meal, there were only two squares left.   One of my boys went after them later and I am not ashamed to tell you, I stopped him.  I said, “That spinach is a bite of my childhood and I will eat all the leftovers, thank you.”  It’s a good thing there was plenty of other food in the fridge or I may have had to wrestle him for those last bites.


46 thoughts on “Creamy Spinach Casserole

  1. Unlike you, Kristen, I was a bit of a late developer where spinach is concerned. As a child I couldn’t wait to be grown up so that I could ditch the greens. How things have changed and I’d fight you for those last two squares of this casserole!

  2. I have made (years age) a very similar recipe in a church cookbook and it was delicious. I just want to clarify… If I remember correctly. The Parmesan was the “powdery dry” type, found on grocery store shelves by the pasta, and not the freshly grated in the refrigerated dairy section, is that correct?

  3. The comments mention Parmesan but the recipe doesn’t. I’m making this right now. Does the Parmesan go on top? Is it okay if I don’t use it (don’t have any here the night before Thanksgiving)?

        1. A 16-oz bag of spinach cooks down to 1 cup of cooked spinach. A 10-oz brick is 1 1/2 cups of cooked spinach. The recipe calls for two bricks, so that is 3 bags of fresh. It’s definitely cheaper to use the frozen spinach.

    1. No, I haven’t tried Feta, but that sounds delicious. You could substitute a little mozzarella in, too so you don’t lose the cohesive properties that the Swiss gives to the dish.

  4. Spinach is divine! My mom tried to hide spinach in our food when we were kids and we always found out – we would have staged a coup or something if she had tried this dish! It’s a good thing we grow up and our taste buds change and grow, too. This sounds fabulous! 🙂

  5. I’m so glad I found this recipe. It seems like the perfect base for a casserole I’ve been trying to figure out how to make. Sub the Swiss and spinach for Monterey Jack and green chilis, add some chicken (made some green sauce on top?). And voila, enchilada casserole. Of course, I’ll be trying the actual recipe as well. Hopefully my Mexican variation works out (=

  6. I’ve had this recipe Pinned for a while
    Making for Easter brunch
    I’ll let you know what everyone thinks-thanks for sharing

    Have a good weekend

    1. Vanessa, because this casserole has a quiche-like quality to it, I cannot see how it would turn out without eggs.

    1. Kitty, yes, you can put all of the ingredients together and then wait to bake it up to a day. I would not recommend freezing it unbaked though.

  7. I made this tonight and it was delicious! Thank you so much for the recipe!! I used about a quarter of the onion, since my boyfriend doesn’t like them. And I did one cup emmentaler, one cup Mexican blend shredded cheese (what I had available) and it was great! I could eat the whole pan!

  8. I never had this as a child, that I remember, however, I did love spinach! Most kids don’t, but I was a rebel. lol

    Thanks for sharing. I look forward to trying this recipe. 🙂

    1. Melissa,
      I wouldn’t use the canned spinach. It’s texture and taste are so different than fresh or frozen. I’m afraid you wouldn’t be happy with the results. I would suggest throwing a can of spinach into soup or even a lasagna or other casserole…something with a stronger flavor to mask the unique canned spinach taste. 🙂

  9. I made this a few months back and everyone loved it. It is now a family favorite. I wouldn’t change a thing. However, I don’t see Parmesan on the recipe either. Did I miss something?

  10. Can I grate fresh parmesan on top instead of the stable type? I just happen to have some in the fridge. I’m kind of late to this party! But thanks if you are still there!

  11. This recipe was epic, although I did modify it!! I used Greek seasonings and more cumin – used chicken soup base as well! Very good – thanks for sharing!

  12. Can’t wait to taste this! I’m taking it for Christmas dinner at a friend’s house & am wondering if baking it at my house & warming it in my friend’s microwave would result in the eggs getting over-cooked, with that watery stuff running out. Thanks.

  13. PS: I know it’s late to be asking a question when I’m making this tomorrow, but I figured what the heck – it can’t hurt. Maybe I’ll get a little Christmas miracle – an answer in time! 😀

  14. I skipped the cream cheese, substituted cheddar and Gouda for the Swiss cheese, and added mushrooms and asparagus. So delicious!

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