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!
Would you guys believe that my husband, the guy who hates most veggies, absolutely loves spinach?
When we make salads for dinner, I always want crunchy iceberg lettuce…you know, the kind with zero nutritional value that we all grew up with. 😉
He always reaches for the fresh spinach. Not for health reasons, but because he LIKES it.
Sometimes the man shocks me.
I’m pretty good at sneaking spinach into things. After all, it doesn’t really have a ton of flavor on it’s own and it wilts down into almost nothing.
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. Spinach and artichokes just go so well together!
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
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. All those veggies will get baked up with the creamy, cheesy sauce.
Creamy Sauce – This sauce is rich, creamy, and decadent. You’ll need some cubed cream cheese, sour cream, half and half, shredded Parmesan cheese, and salt. It’s going to bake up nicely with the spinach and other veggies!
Butter Crackers – For crumbling over the top of the casserole before baking. It makes for a great topping and adds some good crunchy texture to the creamed spinach casserole. Any brand of butter crackers will work!
What Readers are Saying!
“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.” – Suzanne
How To Make Spinach Casserole:
Cook the Spinach: Heat the onion, garlic, and butter in a skillet before adding half the fresh spinach and cooking until it begins to wilt. Add the remaining half and cook until all the spinach has wilted. Drain the excess liquid from the pot.
Artichokes & Cheese: Add the canned artichoke hearts, cheeses, sour cream, and half and half to the skillet with the spinach and stir well.
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.
Bake: When the cheesy spinach and artichoke mixture has been prepared, transfer it to a greased two quart baking dish and top with the crumbled butter crackers to finish preparing your easy casserole. Add it to the oven for 25 minutes or until it appears lightly golden and bubbling!
- Cheddar or other cheeses 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!
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.
You can keep any leftovers stored in an airtight container in the fridge for up to 3 days. I’ve never tried freezing this recipe, I’m not sure how well the spinach would hold up.
It should take about 20 minutes at 350 degrees. You want the edges to be bubbly and golden. If you aren’t topping it with the crushed crackers it may not take as long.
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
- 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
- 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.