Easy Spinach Parmesan Casserole

Easy Spinach Parmesan Casserole

This easy spinach casserole is made with fresh spinach, cream, and parmesan cheese.  Topped off with panko breadcrumbs and baked till golden brown.

 

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Welcome to My Kitchen Serenity!  Whether you’re looking for a quick and easy vegetable casserole or a great way to have more spinach in your life, you’ll love this recipe.  It’s so simple and really delicious!

 

I like panko breadcrumbs as a topping because they add a nice texture to the creaminess of this dish.  Panko breadcrumbs are crispier than regular breadcrumbs so they hold up better and keep their crunch more than the other.  You can leave them off, if desired, but it’s a nice touch and so good!

 

Green vegetables are very nutritious and something we try to eat more of but sometimes, they can get a little boring.  Spinach parmesan certainly crushes the boring description!  We give spinach a huge flavor boost by adding parmesan cheese and garlic.  We give it a nice creamy texture by adding cream and topping it off with the light crunch of panko breadcrumbs.

 

Spinach is very good for you, too.  It’s a very good source of potassium, magnesium, zinc, and dietary fiber, as well as anti-oxidants.  Omit the panko breadcrumbs and you have a great low carb spinach casserole.

 

Ingredients

please scroll down to the recipe card for detailed ingredients and helpful information

Olive oil

Minced garlic

Fresh baby spinach

Parmesan cheese (freshly shredded or grated)

Heavy whipping cream

Black pepper

Sea salt

Panko breadcrumbs

 

 

How to Make It

Step 1: Preheat oven to 450F.  Add olive oil, minced garlic, and spinach to a large saute pan.  On medium-high heat, sauce the spinach just until wilted (about 5 minutes) stirring constantly.  TIP: To prevent a runny casserole, drain off (or pat with a paper towel) any liquid that may have occurred due to the saute method.

Step 2: Remove pan from heat and add cheese, cream, pepper, and salt.  Stir.  Taste for flavor and add more salt and pepper if desired.

Step 3: Pour into 1.5 quart baking dish and top with breadcrumbs.  Bake uncovered for 10 minutes or until bubbly and breadcrumbs are golden brown.

 

NOTE:  Substitute frozen chopped spinach for the fresh spinach.  Just be sure to defrost the spinach first and squeeze out all the excess moisture before you begin making the recipe.

 

This recipe is also delicious when made with turnip or collard greens!

 

baked casserole

 

Make Ahead Instructions

Assemble recipe except for the breadcrumbs.  Bake then let cool completely.  Cover and refrigerate for up to 2 days. When ready to bake, uncover and top with breadcrumbs.  Bake as directed. 

 

Storing Leftovers

Store leftovers in the refrigerator for up to 3 days.  Use an airtight container for best results.  I like this 18-piece set of glass food storage containers with locking lids from Bayco.  Available now on Amazon.

 

Other Vegetable Side Dishes

Oven Roasted Carrots

Oven Roasted Brussels Sprouts

Grilled Corn on the Cob

Loaded Cauliflower Casserole

cooked spinach in white casserole dish

Easy Spinach Parmesan Casserole

This easy spinach casserole is made with fresh spinach, cream, and parmesan cheese.  Topped off with panko breadcrumbs and baked till golden brown.
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 163kcal

Equipment

  • Large Saute Pan
  • measuring spoons
  • measuring cup(s)
  • 1.5 quart baking dish

Ingredients

  • 1 tablespoon olive oil
  • 1 pound fresh baby spinach
  • 1 teaspoon minced garlic
  • 1/2 cup whipping cream
  • 1/2 cup shredded parmesan cheese
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Panko breadcrumbs

Instructions

  • Preheat oven to 450F.  Add olive oil, minced garlic, and spinach to a large saute pan.  On medium-high heat, sauce the spinach just until wilted (about 5 minutes) stirring constantly. TIP: To prevent a runny casserole, drain off (or pat with a paper towel) any liquid that may have occurred due to the saute method.
    sauteed spinach in pan
  • Remove pan from heat and add cheese, cream, pepper, and salt.  Stir.  Taste for flavor and add more salt and pepper if desired.
    sauteed spinach with cream and parmesan cheese in pan
  • Pour into 1.5 quart dish and top with breadcrumbs. 
    sauteed spinach with panko breadcrumbs on top in baking dish
  • Bake uncovered for 10 minutes or until bubbly and breadcrumbs are golden brown.
    baked casserole

Notes

Substitute frozen chopped spinach for the fresh spinach.  Just be sure to defrost the spinach first and squeeze out all the excess moisture before you begin making the recipe.
Make Ahead Instructions:  Assemble recipe except for the breadcrumbs.  Bake then let cool completely.  Cover and refrigerate for up to 2 days. When ready to bake, uncover and top with breadcrumbs.  Bake as directed. 
Storing Leftovers: Store leftovers in the refrigerator for up to 3 days.  Use an airtight container for best results.
Nutrition analyzed by happyforks.com.  Different brands may yield slightly different data.
Tried this recipe?Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

Nutrition

Serving: 4.1oz | Calories: 163kcal | Carbohydrates: 15g | Protein: 6g | Fat: 9.3g | Cholesterol: 21mg | Sodium: 382mg | Sugar: 1g


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