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    Home » Side Dishes » Easy and Delicious Spinach Parmesan Casserole

    Easy and Delicious Spinach Parmesan Casserole

    Published: Aug 9, 2020 · Modified: Dec 20, 2021 by Anne Clark · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    This easy 20-minute spinach casserole is made with fresh spinach, cream, and parmesan cheese.  Topped off with panko breadcrumbs and baked till golden brown.

    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!

    baked casserole in white casserole dish with scoop of spinach parmesan taken out

    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!

    Why You'll Love This

    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 and Substitutions

    ingredients measured out on counter top

    Olive oil - you'll need this to saute the spinach in the pan.  Use canola oil if that's all you have.

    Minced garlic - minced garlic in the jar is very handy to keep in your fridge.

    Fresh baby spinach - you can substitute frozen spinach; be sure to thaw the spinach and squeeze out all the liquid before making the recipe.  In addition, you can also use fresh turnip or collard greens!

    Parmesan cheese  - (freshly shredded or grated).

    Heavy whipping cream - needed for that smooth creamy texture and to thicken the sauce. You could use half-n-half (half heavy cream and half milk) if you prefer.

    Sea Salt & Black pepper - basic seasonings for a little flavor boost.

    Panko breadcrumbs - panko breadcrumbs are the secret to the fabulous crunchy topping.  You could use regular breadcrumbs, but it won't be as crispy.

    How to Make It

    First, preheat the oven to 450F.  Next, you'll add the olive oil, minced garlic, and spinach to a large saute pan.  On medium-high heat, saute 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 Fresh Spinach in pan

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

    Spinach with cream in pan

    Pour the mixture into a 1.5 quart baking dish and sprinkle the panko breadcrumbs on top.  Bake uncovered for 10 minutes or until bubbly. If desired, turn on the broiler to further brown the breadcrumbs (but only for a minute or two -- don't overcook the casserole).  Doesn't that look delicious!

    spinach mixture in white casserole dish topped with panko breadcrumbs

    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!

    Recipe Yield

    This recipe makes 6 servings.  Double the recipe and bake in a bigger dish for a larger crowd!

    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. 

    Storage/Shelf Life/Reheating

    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.  To reheat, place in the microwave and heat just until warmed.  To crisp up the topping, place under broiler for a minute.

    Other Vegetable Side Dishes

    Oven Roasted Carrots

    Oven Roasted Brussels Sprouts

    Grilled Corn on the Cob

    Loaded Cauliflower Casserole

    If you tried this recipe, please rate and review it below so I know how it turned out. If you’d like more recipe inspiration delivered straight to your inbox, you can sign up for my email newsletter.

    You can also follow me on Pinterest, Instagram, or Facebook for more delicious recipe ideas!

    Recipe

    baked casserole in white casserole dish with scoop of spinach parmesan taken out

    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.
    5 from 12 votes
    Print Pin For Later Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 160kcal
    Author: Anne Clark

    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
    • ½ cup whipping cream
    • ½ cup shredded parmesan cheese
    • ¼ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ½ cup Panko breadcrumbs
    Prevent your screen from going dark

    Instructions

    • First, preheat the oven to 450F.  Next, you'll add the olive oil, minced garlic, and spinach to a large saute pan.  On medium-high heat, saute 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.
    • Remove the pan from heat and add cheese, cream, pepper, and salt.  Stir.  Taste for flavor and add more salt and pepper if desired.
    • Pour the mixture into a 1.5 quart baking dish and sprinkle the panko breadcrumbs on top.  Bake uncovered for 10 minutes or until bubbly. If desired, turn on the broiler to further brown the breadcrumbs - but only for a minute or two! Just be careful not to overcook the 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? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1serving | Calories: 160kcal | Carbohydrates: 7g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 334mg | Potassium: 457mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7446IU | Vitamin C: 22mg | Calcium: 197mg | Iron: 2mg
    « Easy and Delicious Keto Pancakes with Coconut Flour
    Easy Red Beans and Rice with Sausage »

    About Anne Clark

    Reader Interactions

    Comments

    1. Barb

      December 17, 2021 at 11:06 am

      OK we normally do creamed spinach to accompany our Christmas meal. Oddly enough I saw this on my google news feed. YaY!!

      Reply
      • Anne Clark

        December 20, 2021 at 9:35 am

        Yay, Barb!! Let me know how it turns out if you decide to try my recipe 🙂

        Reply
    2. Diane Newby

      February 13, 2022 at 8:17 am

      I want to know if I can use frozen onion, peppers and celery instead of fresh for the Rotel pasta recipe?

      Reply
      • Anne Clark

        February 15, 2022 at 7:24 pm

        Hi Diane. Yes, that's exactly what the recipe calls for! Very convenient. Hope you enjoy 🙂

        Reply
    3. Anna Chitty

      March 01, 2025 at 10:53 am

      5 stars
      To me, this is the very best way to eat parmesan! Most Excellent recipe!!! Thank you so much

      Reply
      • Anne Clark

        March 03, 2025 at 9:03 am

        Thank YOU, Anna!!

        Reply
    5 from 12 votes (11 ratings without comment)

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected]. 

    I’d love to hear from you!

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