This easy spinach casserole is made with fresh spinach, cream, and parmesan cheese. Topped off with panko breadcrumbs and baked till golden brown.
Quick Note: This post contains affiliate links. Please read my disclosure statement for details. Thank you.
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.
please scroll down to the recipe card for detailed ingredients and helpful information
Fresh baby spinach
Parmesan cheese (freshly shredded or grated)
Heavy whipping cream
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!
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.
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
Easy Spinach Parmesan Casserole
- Large Saute Pan
- measuring spoons
- measuring cup(s)
- 1.5 quart baking dish
- 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
- 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.
- Remove pan from heat and add cheese, cream, pepper, and salt. Stir. Taste for flavor and add more salt and pepper if desired.
- Pour into 1.5 quart dish and top with breadcrumbs.
- Bake uncovered for 10 minutes or until bubbly and breadcrumbs are golden brown.