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A creamy, cheesy Trisha Yearwood’s Spinach Casserole that’s make-ahead friendly, crowd-pleasing, and easy. Perfect holiday side dish or weeknight comfort bake.
Trisha Yearwood’s Spinach Casserole is the cozy, creamy, cheesy spinach bake you’ll want on every holiday table and busy weeknight. This spinach casserole recipe is famous for good reason: it’s pantry-friendly, wildly versatile, and it turns frozen spinach into a swoon-worthy side dish with a golden, buttery topping. If you’ve been searching for the best creamy spinach casserole, welcome—you’re about to see why this version edges out the rest with smarter prep, freezer tips, and easy swaps (hello, gluten-free spinach casserole and lighter options!). Ready to dive into what makes this celebrity-favorite so irresistible? Let’s do it.
Craving more cozy stacks for your menu? Peek at my casserole collection or browse holiday side dishes for inspired pairings.
What Makes These Trisha Yearwood’s Spinach Casserole Special?
Here’s the tea: this is the cheesy spinach bake you can rely on when you need big flavor with minimal fuss. It’s a step up from lookalike versions online because it’s drier (in a good way), creamier, and designed for make-ahead success.
- Celebrity-approved comfort: A riff on Trisha Yearwood’s spinach casserole that stays true to the creamy, crowd-pleasing spirit fans love.
- No watery spinach: Smart draining and sautéing techniques keep the casserole rich, not soupy—something many recipes skip.
- Balanced cheese blend: Parmesan for salt and bite + melty cheddar/monterey jack for that gooey pull—incredible flavor layering.
- Weeknight-easy, holiday-worthy: Simple pantry staples, quick prep, and a golden, buttery cracker topping that screams “company-ready.”
- Make-ahead & freezer-friendly: Assemble the night before or freeze—ideal for Thanksgiving side dish planning and potlucks.
- Flexible to your goals: Detailed gluten-free, low-carb/keto, and vegan spinach casserole options without sacrificing flavor.
Ingredient Notes
Quick heads-up: we’re keeping it classic, creamy, and totally customizable. Here’s what goes into this spinach casserole bake and how each ingredient pulls its weight.
- Frozen chopped spinach: The star. Thaw fully and squeeze until dry-dry-dry to avoid watery casserole. Fresh works too (see Variations).
- Butter: Adds richness and helps the topping crisp beautifully.
- Onion & garlic: A quick sauté builds flavor and keeps the casserole from tasting flat.
- Sour cream: Tangy creaminess that balances the spinach—key in Trisha’s vibe.
- Cream cheese: Body and lush texture; room temp for easier mixing.
- Eggs: Gentle binder so the casserole slices, not slumps.
- Parmesan: Salty umami that sharpens the overall flavor.
- Cheddar or Monterey Jack: Melty, comforting cheese pull. Gruyère is a luxe swap.
- Ritz crackers or panko: That signature buttery crunch; use gluten-free crumbs if needed.
- Seasonings: Nutmeg (spinach’s BFF), kosher salt, black pepper, optional red pepper flakes for subtle heat.
- Lemon zest or juice (optional): A bright lift that keeps things from tasting heavy.
How To Make Trisha Yearwood’s Spinach Casserole
Game plan: dry the spinach well, build a quick creamy base, fold in cheeses, and finish with a buttery, golden topping. This is the easy spinach casserole recipe you’ll memorize.
- Prep the oven & pan: Heat oven to 350°F (175°C). Grease a 2–2.5 quart baking dish for the perfect thickness and bubbly edges.
- Thaw and drain the spinach: Defrost completely, then squeeze in handfuls over a sieve or in a clean kitchen towel until almost no liquid drips.
- Sauté aromatics: Melt butter in a skillet; cook onion until translucent and soft, then stir in garlic just until fragrant.
- Make the creamy base: In a large bowl, whisk eggs, sour cream, and softened cream cheese until mostly smooth; season with salt, pepper, and a pinch of nutmeg.
- Combine & cheese it up: Fold in the drained spinach, sautéed aromatics, Parmesan, and most of the shredded melty cheese.
- Mix the topping: Toss crushed Ritz/panko with melted butter. Sprinkle remaining cheese over the casserole, then add the crumbs for a golden crust.
- Bake to bubbly: 25–35 minutes, until the center is set and the top is deep golden. If needed, broil 1–2 minutes for extra crunch.
- Rest & serve: Let it sit 10 minutes to set clean slices. Finish with lemon zest, chives, or extra Parm if you’re feeling fancy.
Pro Tips
- Dry your spinach like you mean it: Excess water is the #1 reason casseroles get soupy. Wring it out more than you think.
- Room-temp dairy = smooth sauce: Softened cream cheese blends without lumps; a quick 10–15 minutes on the counter helps.
- Grate your own cheese: Pre-shredded cheese has anti-caking agents that can dull meltiness.
- Nutmeg is non-negotiable: Even a whisper makes spinach taste restaurant-level.
- Gluten-free topping: Use GF panko or crushed GF butter crackers—it’s a seamless swap.
- Low-carb/keto tip: Skip crumbs or use crushed pork rinds + Parmesan for a crisp, carb-light topping.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Good news: this make-ahead spinach casserole stores and reheats like a dream—ideal for potlucks and holiday prep.
- Fridge: Cover leftovers and refrigerate for 3–4 days.
- Oven reheat: 325°F, covered 15 minutes, then uncover 5–10 to re-crisp topping.
- Microwave: Great for single portions; add a fresh sprinkle of crumbs or Parm to revive texture.
- Freeze unbaked: Assemble without the crumb topping; wrap well and freeze up to 2 months. Add topping just before baking.
- Freeze baked: Cool completely, wrap, and freeze up to 2 months. Thaw overnight before reheating.
- From frozen: Bake covered at 325°F until hot in the center, then uncover to crisp the top.
Variations & Substitutions
Make it your own: from classic to creative, these swaps keep the cheesy spinach bake fresh every time.
- Fresh spinach option: Sauté 20–24 oz fresh spinach until wilted; cool and squeeze dry.
- No-cream-of-soup version: This recipe doesn’t rely on canned soup—cream cheese + sour cream deliver the creaminess.
- Lighter spin: Use Greek yogurt for half the sour cream; swap Neufchâtel for cream cheese.
- Vegan spinach casserole: Use vegan cream cheese and sour cream, skip eggs (add 1–2 tbsp cornstarch or a flax “egg”), and top with seasoned breadcrumbs + olive oil; swap Parmesan for nutritional yeast.
- Spicy kick: Add red pepper flakes, minced jalapeño, or a dash of hot sauce.
- Artichoke twist: Fold in chopped marinated artichoke hearts for a spinach-artichoke vibe.
- Mushroom umami: Sauté sliced mushrooms with the onions for extra depth.
- Cheese upgrades: Try Gruyère, fontina, or white cheddar for a gourmet finish.
- Protein boost: Fold in rotisserie chicken or crisp bacon for a heartier bake.
- Gluten-free topping: GF panko or crushed GF crackers work perfectly.
In a world of side dishes, this one wears the crown. It’s lush yet balanced, versatile yet classic, and it pairs with everything from roast turkey to weeknight chicken. If you were hunting “best spinach casserole,” you found it. For more cozy inspiration, check out Thanksgiving-friendly recipes and everything spinach on the blog.
FAQ
Trisha Yearwood’s Spinach Casserole
Equipment
- Oven
- 2-quart baking dish
- Large mixing bowl
- Measuring cups and spoons
- Spatula or large spoon
Ingredients
Ingredients
- 2 packages frozen chopped spinach 10 ounces each; thawed and squeezed very dry
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely chopped yellow onion
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 sleeve buttery round crackers, crushed
- 1/2 cup unsalted butter, melted
Instructions
- Heat oven to 350°F. Lightly coat a 2-quart baking dish. Thaw spinach and squeeze out as much liquid as possible.
- In a large bowl, stir together the drained spinach, condensed soup, sour cream, cheddar, onion, salt, and pepper until evenly combined.
- Spread the spinach mixture into the prepared baking dish, smoothing the top.
- In a small bowl, toss the crushed crackers with the melted butter until all crumbs are moistened. Scatter evenly over the casserole.
- Bake until hot and bubbling at the edges and the topping is golden brown, 30–35 minutes. Let rest 5–10 minutes before serving.
