Trisha Yearwood’s Spinach Casserole
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.
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Servings: 8 servings
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.
Notes
Make-ahead: Assemble up to the cracker step, cover, and refrigerate up to 24 hours; add topping just before baking. Be sure to squeeze the spinach very dry so the casserole stays rich and creamy, not watery. For a little heat, add a pinch of crushed red pepper to the filling.
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