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!
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
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.
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 -- don't overcook the casserole). Doesn't that look delicious!
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
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Recipe
Easy Spinach Parmesan Casserole
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
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.
Nancy says
Step 2 mentions cream cheese, but it’s not in the ingredient list.
Anne Clark says
Hey Nancy. There is no cream cheese in this recipe. Step 2 reads "Remove the pan from the heat and add cheese, cream, pepper, and salt." It's referring to the parmesan cheese, heavy whipping cream, and salt. Hope this helps!
Karen Frame says
To make ahead , the instructions read bake refrigerate and bake again before serving . Is this correct? Thank you .
Anne Clark says
Hello Karen. Yes, assemble the recipe except don't top with the breadcrumbs. Go ahead and bake it, then let it cool off completely. Cover and refrigerate for up to 2 days. On the day you want to serve it, take it out of the fridge, uncover it, and top with breadcrumbs. Bake as directed. You may need to bake it a few minutes longer since it'll be cold.
Kimberley says
Can you use heavy cream and how much and can I use grated parmesean cheese
Anne Clark says
Hi Kimberley. Yes, you can use 1/2 cup heavy cream and 1/2 cup grated parmesan cheese. I recommend grating your own cheese for the best flavor and texture. Thank you for visiting my website!
Anna Chitty says
To me, this is the very best way to eat parmesan! Most Excellent recipe!!! Thank you so much
Anne Clark says
Thank YOU, Anna!!
Diane Newby says
I want to know if I can use frozen onion, peppers and celery instead of fresh for the Rotel pasta recipe?
Anne Clark says
Hi Diane. Yes, that's exactly what the recipe calls for! Very convenient. Hope you enjoy 🙂
Barb says
OK we normally do creamed spinach to accompany our Christmas meal. Oddly enough I saw this on my google news feed. YaY!!
Anne Clark says
Yay, Barb!! Let me know how it turns out if you decide to try my recipe 🙂