Trisha Yearwood’s Spinach Casserole

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Rich, creamy, and topped with a golden, cheesy crust, Trisha Yearwood’s Spinach Casserole is the kind of comforting side dish that quietly steals the spotlight. Loaded with tender spinach and folded into a velvety béchamel-style sauce, this casserole is finished with a blanket of bubbling cheese and crunchy breadcrumbs. It’s the perfect balance of wholesome greens and indulgent textures.

This dish makes an ideal companion for holiday roasts, Sunday dinners, or even a cozy weeknight meal when you want something hearty but not heavy. Whether you’re a spinach lover or just need a new way to sneak greens into your plate, this recipe makes leafy greens irresistible.

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Why You’ll Love This Spinach Casserole

• Creamy and comforting with the richness of homemade cheese sauce.
• A great way to incorporate greens into your meal.
• Bakes beautifully with a golden, crispy topping.
• Easy to prep ahead and perfect for gatherings.
• Loved by kids and adults alike.

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Preparation Phase & Tools to Use

Before you dive into this casserole, gather the essentials to make the process smooth:

• Large Skillet or Sauté Pan: You’ll need this to sauté the spinach and soften the onions or garlic if your version includes them.
• Saucepan: For preparing the creamy cheese sauce, a heavy-bottomed saucepan works best to prevent burning.
• Mixing Bowl: To combine everything evenly before baking.
• Baking Dish (9×13 inch or similar): A ceramic or glass baking dish ensures even heat distribution and gives that beautiful baked finish.
• Whisk: Vital for a smooth, lump-free cheese sauce.
• Wooden Spoon or Silicone Spatula: Great for stirring spinach and mixing ingredients gently.

Each tool plays an important role in keeping the dish’s texture and flavor spot-on—from smooth sauce to evenly baked top.

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Preparation Tips

For the best results, make sure to properly drain the spinach after cooking or thawing—excess water can make the casserole watery. When making the cheese sauce, keep the heat on medium and whisk constantly to prevent lumps or burning. Pre-shredded cheese can work, but for superior melt and flavor, shred your own. Lastly, bake until the top is golden and bubbly for that signature crust that makes this casserole unforgettable.

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Ingredients for Trisha Yearwood’s Spinach Casserole

• 2 tablespoons butter
• 1 small onion, finely chopped (optional but adds depth)
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream (for extra richness)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (classic with creamy spinach)
• 1/2 teaspoon garlic powder (optional)
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1/2 cup sour cream
• 1/2 cup mayonnaise (adds tang and creaminess)
• 1/2 cup breadcrumbs (panko preferred for crunch)
• 1 tablespoon olive oil or melted butter (to mix with breadcrumbs)

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Step 1: Prepare the Spinach

Thaw the frozen spinach completely, then place it in a clean kitchen towel and squeeze out as much moisture as possible. This is crucial to avoid a watery casserole. Set aside while preparing the sauce.

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Step 2: Make the Creamy Sauce

In a saucepan, melt the butter over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook for 1 minute. Sprinkle in the flour and whisk for about 1 minute to create a roux. Gradually whisk in the milk and cream until smooth. Cook the mixture for 4–5 minutes, whisking frequently, until it thickens.

Season the sauce with salt, pepper, nutmeg, and garlic powder if using. Stir in Parmesan and 1 cup of mozzarella cheese until melted and fully incorporated.

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Step 3: Combine Spinach and Sauce

In a large mixing bowl, combine the prepared spinach with the sour cream and mayonnaise. Pour the warm cheese sauce over the spinach mixture and stir until well blended.

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Step 4: Assemble the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour the spinach mixture into the dish and spread evenly.

In a small bowl, mix the breadcrumbs with olive oil or melted butter. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the casserole, followed by the breadcrumb mixture.

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Step 5: Bake Until Golden

Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbling around the edges. For an extra crispy topping, you can broil it for the last 1–2 minutes—but watch it closely!

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Step 6: Cool and Serve

Remove the casserole from the oven and let it rest for about 5–10 minutes. This helps the dish set up and makes it easier to slice or scoop. Serve warm as a side dish or a comforting vegetarian main.

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Notes

This spinach casserole can be made ahead of time and stored in the fridge for up to 24 hours before baking. Just assemble everything, cover tightly with foil or plastic wrap, and refrigerate. When you’re ready to bake, allow it to come to room temperature for about 20–30 minutes before placing it in the oven. For best flavor, use freshly shredded cheese and high-quality dairy products. You can also customize this dish by adding a bit of crushed red pepper for a touch of heat or sautéed mushrooms for a deeper umami flavor.

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Watch Out for These Mistakes While Cooking

• Skipping the spinach draining step: If you don’t squeeze out excess moisture, the casserole may become watery and lose its creamy texture.
• Overheating the cheese sauce: High heat can cause dairy to curdle or break. Always whisk gently over medium heat.
• Using low-fat substitutes: While tempting, replacing full-fat ingredients with low-fat ones can make the sauce thin and less flavorful.
• Not seasoning enough: Cream-based dishes need ample seasoning to bring out their best. Taste your sauce before combining it with spinach.
• Breadcrumbs burning: If you’re broiling the top, watch it like a hawk—breadcrumbs can go from golden to burnt quickly.

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Storage Instructions

Once cooled, leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave or rewarm in the oven at 350°F (175°C) until heated through. You can also freeze the fully baked casserole for up to 2 months—wrap it tightly in plastic wrap and foil. To reheat from frozen, thaw overnight in the fridge and bake at 350°F until warmed through.

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Estimated Nutrition

Serving Size: 1 portion (based on 8 servings)

• Calories: 320 kcal
• Protein: 10g
• Fat: 27g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Sugar: 3g
• Cholesterol: 55mg
• Sodium: 480mg

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Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes! You’ll need about 1.5 pounds of fresh spinach. Cook it down and squeeze out all the moisture before using.

Can I make this casserole ahead of time?

Absolutely. Assemble it up to 24 hours in advance and refrigerate. Bring it to room temperature before baking.

Can I freeze spinach casserole?

Yes. You can freeze it baked or unbaked. Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

What can I substitute for mayonnaise?

You can use plain Greek yogurt or extra sour cream for a similar creamy texture.

Is this recipe vegetarian?

Yes, it contains no meat. Just ensure the cheeses you use are made with vegetarian rennet if that’s a concern.

Can I add protein to this dish?

Sure! Add cooked bacon, diced ham, or shredded rotisserie chicken for a heartier version.

Can I make it gluten-free?

Yes. Use a gluten-free flour blend for the roux and gluten-free breadcrumbs on top.

What should I serve with spinach casserole?

It pairs beautifully with roasted chicken, turkey, baked fish, or even a crusty piece of bread for a lighter meal.

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Conclusion

Trisha Yearwood’s Spinach Casserole is a creamy, cheesy, and utterly satisfying dish that turns a humble green into a comfort food hero. With its simple preparation and versatile nature, it’s a go-to recipe whether you’re feeding a crowd or just craving something cozy and delicious. Make it ahead, freeze it, or customize it to your liking—either way, it’s bound to become a repeat favorite at your table.

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