This baked spinach casserole is creamy, cheesy with a little bit of spice. It’s a delicious side dish that goes well with many dishes and is always a hit during the holiday season.
Cheesy spinach casserole is staple in our house for the holidays along with broccoli and cheese casserole, maple roasted butternut squash and cheesy vegetable casserole. Can you believe Thanksgiving is right around the corner!!
Frozen Spinach – I like to get the frozen chopped spinach.
Butter – You can use salted or unsalted.
Onion – Make sure to chop into small pieces.
Flour – All-purpose flour
Milk – I use whole milk but 2% will also work.
Cayenne Pepper – This adds a slight touch of heat to the dish. Feel free to omit if you don’t like spice.
Dry Mustard – Adds another layer of flavor.
Cheese – This recipe calls for sharp cheddar. I really enjoy the flavor it adds but feel free to use a different shredded cheese.
Every Thanksgiving my mom makes this deviled spinach. It’s kinda her “thing”. This spinach casserole dish is always the one thing we request be present at our Thanksgiving table.
This baked spinach is a little different from creamed spinach in that it has a slight spicy heat and the recipe uses sharp cheddar cheese.
This spinach recipe is also great to use as a spinach dip. Just follow the recipe and use some crusty bread, vegetables, or crackers to scoop it up.
How to make spinach casserole
- Prepare: Begin by thawing out the frozen spinach. Thaw according to directions on the package and make sure to squeeze out all of the excess liquid into a bowl. You will use some of the reserved liquid to thicken the mixture.
- Cook: Sauté the chopped onion in butter and then stir in flour and a little of the reserved spinach liquid and milk.
- Keep stirring over medium heat until it starts to thicken. Add spinach, cheese and spices.
- Bake: Spray a casserole dish with non-stick cooking spray and place the spinach mixture in the dish.
- Bake for approximately 30 minutes.
Make sure to squeeze out as much excess liquid from the spinach as possible. Use your hands to squeeze out the liquid or you can even use a coffee press.
I love the taste of sharp cheddar in this dish but feel free to substitute with mild cheddar, cheddar jack, or Monterey jack.
How to store
To store any deviled spinach leftovers, let completely cool and pack in an airtight container. Store in the refrigerator for 3-4 days. Reheat in the oven or microwave.
What are some of your favorite Thanksgiving foods? I have too many to name. 🙂 Hope you enjoy this spinach casserole as much as we do!
More easy side dishes
- Cheesy Vegetable Casserole – Cheesy casserole filled with veggies.
- Loaded Ranch Mashed Potatoes – Creamy mashed potatoes with cheese, bacon and ranch.
- Buttered Noodles – A great side dish that can be made quickly and everyone loves.
- Baked Sweet Potato Slices – Easy roasted sweet potatoes in the oven.
- Air Fryer Acorn Squash – Quick and simple roasted acorn squash.
*** If you make this recipe, please feel free to give it a comment and star rating below.
- 2 10 oz frozen chopped spinach
- 5 tablespoons butter
- 1/2 cup diced onion
- 3 tablespoons flour
- 1/3 cup milk
- 1/2 - 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/4 teaspoon Worcestershire sauce
- 1 1/2 cups grated Sharp Cheddar cheese
- Preheat oven to 350 degrees.
- Thaw spinach and squeeze dry, reserving 1/2 cup of the cooking liquid.
- Melt butter over low heat in saucepan.
- Add onion and saute, stirring often for 2 minutes.
- Stir in flour, stirring until absorbed.
- Stir in liquid from spinach and milk.
- Stir over low heat until thickened, about 5 minutes.
- Remove from heat and add spices, spinach, and cheese.
- Combine well and place in a greased baking dish.
- Bake for 25-30 minutes until cooked through.