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:

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.
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.

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.

Nutrition