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Our decadent Creamed Spinach Casserole is rich and creamy, loaded with cheese, and packed with healthy spinach. This is a favorite at holiday dinners and that buttery cracker topping is hard to resist!
This spinach casserole makes a creamy and decadent holiday side dish!
Turning Dip Into Dinner With This One!
I’m pretty good at sneaking spinach into things. After all, spinach doesn’t really have a ton of flavor on it’s own and it wilts down into almost nothing. It does provide a nice little nutritional boost and can make me feel good about dinner, though!
It’s great in smoothies and soups. This creamy Tuscan chicken is a favorite and it’s got spinach throughout.
And, of course, we have the best spinach artichoke dip that no one can get enough of!
This creamed spinach casserole is a favorite of my husband’s and mine! It’s a bit decadent, thanks to the creamy goodness of the cream cheese, sour cream, half and half, and Parmesan. But, that just makes it perfect for a holiday dish!
We also added in chopped artichokes, because we just love the spinach dip vibes that gives the whole dish. It’s basically dip in the form of a side dish and I’m here for it.
Ingredient Notes:
Veggies – You’re going to need some fresh baby spinach, a small onion (any variety you prefer), some canned chopped artichokes, and a couple cloves of garlic.
Creamy Sauce – You’ll need cubed cream cheese, sour cream, half and half, and shredded Parmesan cheese.
Butter Crackers – We like Ritz brand.
How To Make Spinach Casserole:
Saute the onions and garlic in butter and then stir in the spinach and cook until wilted. Drain off the excess liquid.
Add the artichoke hearts, cheese, sour cream, and half and half to the skillet. Season with salt and give it a good stir.
What is half and half?
In the United States, half and half is sold in the dairy section with the milk and heavy cream. It’s quite literally half heavy cream and half milk.
I often make my own, since we usually have heavy cream and milk on hand.
Pour the spinach mixture into a 2 quart casserole dish and smooth out the top.
Sprinkle with the crackers and a bit of cheese and pop this in the oven for 25 minutes.
Variations:
- Cheddar cheese or gruyere are a good substitute for the Parmesan.
- Sprinkle in red pepper flakes for a bit of heat.
- Trying to cut carbs? Leave the crackers off the top and you have a low carb spinach casserole!
Leftover Hack!
Toss leftovers into a crockpot with extra cream cheese and a handful of monterey jack cheese. Stir occasionally until it’s all hot and melty and serve with chips.
Recipe FAQs:
You can keep any leftovers stored in an airtight container in the fridge for 3-4 days. I’ve never tried freezing this recipe, and I’m not sure how well the creamy sauce would reheat after being frozen.
We’ve only tested this recipe with fresh spinach, but frozen spinach should work just fine. Follow the recipe as directed, cooking the frozen spinach with the onions and garlic until warmed and then proceed as directed.
Make It a Meal!
For the perfect holiday meal, pair this with…
- Air Fryer Turkey Breast
- Crockpot Spiral Ham
- Crockpot Hashbrown Casserole
- Broccoli Cheese Casserole
- Crock Pot Mac and Cheese
- Keto Broccoli Salad
- Pumpkin Crunch Cake
Creamed Spinach Casserole
Ingredients
- 1 small onion
- 2 cloves garlic
- 2 tablespoons butter
- 30 ounces fresh baby spinach
- 14 ounces canned chopped artichokes
- 8 ounces cream cheese cubed
- 1 cup sour cream
- ½ cup half and half
- 1/3 cup shredded Parmesan cheese
- 1 teaspoon salt
- 10 butter crackers
Instructions
- Preheat oven to 350 degrees. Spray a 2 quart baking dish with non-stick spray.
- Chop the onion and mince the garlic.
- Heat the butter in a large, deep skillet over medium heat until melted.
- Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Add half of the spinach to the skillet and cook until beginning to wilt. Add in the remaining spinach as it will fit in the pan, carefully stirring, until all of the spinach is in the pan and has wilted.
- Drain any liquid from the skillet.
- Add the artichoke hearts, cream cheese, sour cream, half and half, Parmesan cheese, and salt. Stir well.
- Transfer the mixture to the prepared baking dish and crumble the crackers over the top. Sprinkle with additional Parmesan cheese, if desired.
- Bake for 20 minutes or until the edges are bubbling and lightly golden.
- Serve hot.
Jan Plyler says
It was awesome !!!!!!!
Karly Campbell says
So glad you enjoyed it!
Barbara A GOEHRING says
On keto so,no crackers,used finely crushed pork rinds, delicious recipe ?
Karly Campbell says
So glad you enjoyed the recipe!
Brenda Gilliam says
I tried this recipe for Christmas dinner and it turned out great! My family loved it! Thanks so much for sharing!
Karly says
Thanks for the review, Brenda! So glad you all enjoyed this!
Brenda Gilliam says
I can’t wait to try this recipe! How many people can it serve?
Karly says
We would say around 8. 🙂
PGillespie says
Yummy recipe! I always add a can of chopped water chestnuts for a little crunch! Will definitely save this recipe!
Karly says
Delicious!
Suzanne says
Wonderful recipe! My husband went for seconds when I made this, and my son asked me yesterday when I was going to make it again. I plan on making this for Easter this year.
Karly says
So glad you all enjoyed it! It’s perfect for Easter! 🙂
Kathi says
I really love creamed spinach – but love this recipe cause it adds the diced artichokes which is one of my favorite veggies. Thanks so much for posting. Oh – one change – I left off the butter crackers.
Karly says
So glad you gave it a try, Kathi! Thanks!
Carla Skidmore says
I can attest to the fact that this recipe is delicious. I had a chance to have some at my daughter’s home about five years ago. I loved it and when I make it is a complete meal and a great way to, LOL, “hide” spinach as my husband is not fond of the vegetable. You can, also, add some broiled or sauteed chicken or shrimp, if you wish to do so.