Trisha Yearwood’s Spinach Casserole

Save this recipe on:

Golden and bubbling with cheesy goodness, Trisha Yearwood’s Spinach Casserole is the kind of comfort food that brings warmth to any table. This creamy, oven-baked dish combines tender spinach with a rich béchamel sauce and a crisp breadcrumb topping, creating layers of texture and flavor that feel both indulgent and wholesome. Whether you’re serving it at a holiday gathering or as a cozy weeknight side, it’s guaranteed to be a crowd-pleaser.

What makes this casserole shine is its simplicity. With just a few staple ingredients and minimal prep, you get a satisfying dish that tastes like it took much more effort. It’s a fantastic way to sneak greens into a meal while still delivering a velvety, cheesy bite that even picky eaters can’t resist.

---

Why You’ll Love This Spinach Casserole

This casserole is creamy, cheesy, and deliciously comforting. It’s the perfect side for holiday roasts or a satisfying meatless main on a busy weeknight. With frozen spinach as the base, it’s also budget-friendly and pantry-friendly. The combination of melted cheese, creamy sauce, and baked topping makes every bite irresistible. Best of all, it reheats beautifully, making it a great make-ahead dish.

---

Preparation Phase & Tools to Use

To make Trisha Yearwood’s Spinach Casserole, you’ll need a few essential kitchen tools: a large saucepan or skillet (for making the sauce), a whisk (to avoid lumps in the béchamel), a mixing spoon, and a 9×13-inch baking dish. A colander is helpful for draining the thawed spinach, and a box grater comes in handy if you’re grating your own cheese. Lastly, a spatula makes spreading everything evenly in the baking dish easier. Each of these tools helps streamline the process so you can achieve a silky sauce and a perfectly baked top layer.

---

Preparation Tips

Make sure to squeeze all excess moisture from the thawed spinach; otherwise, your casserole might turn watery. Slowly whisk the milk into your roux (butter and flour mixture) to create a smooth and lump-free sauce. Grate your own cheese if possible for better melt and flavor. Use panko breadcrumbs for a crispier topping, and broil the dish for the last minute or two of baking to achieve that golden-brown finish. If you’re prepping ahead, assemble the dish, cover tightly, and refrigerate until you’re ready to bake.

---

Ingredients for Trisha Yearwood’s Spinach Casserole

• 2 (10-ounce) packages frozen chopped spinach, thawed and well-drained
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (warm)
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional but recommended)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 1 tablespoon olive oil or melted butter (for topping)

---

Step 1: Prepare the Spinach

Begin by thawing the frozen chopped spinach completely. Once thawed, place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Properly drained spinach is essential to prevent the casserole from becoming too watery.

---

Step 2: Make the Béchamel Sauce

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the warm milk, continuing to stir until the mixture thickens and becomes a smooth, creamy sauce. Season with salt, pepper, and nutmeg for added depth.

---

Step 3: Add Dairy and Cheese

Reduce the heat to low and stir in the sour cream, followed by the shredded cheddar cheese. Stir until the cheese is fully melted and the mixture is smooth and luscious.

---

Step 4: Combine Spinach and Sauce

Add the well-drained spinach to the cheese sauce. Stir until the spinach is evenly coated and fully incorporated. This mixture should be thick, creamy, and rich.

---

Step 5: Transfer to Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spoon the spinach-cheese mixture into it, spreading it evenly with a spatula.

---

Step 6: Add the Topping

In a small bowl, mix the panko breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the casserole. Then top with grated Parmesan cheese for an extra burst of flavor and a crispy, golden finish.

---

Step 7: Bake the Casserole

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 at the edges. For extra crunch, broil for the last 1-2 minutes, keeping a close eye to prevent burning.

---

Step 8: Let It Rest and Serve

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the dish to set slightly and makes for cleaner servings. Garnish with a sprinkle of extra Parmesan or chopped parsley, if desired.

---

Notes

This spinach casserole is flexible and forgiving. You can swap cheddar with Monterey Jack or Gruyère for a slightly different flavor. If you prefer a more rustic look, leave the spinach slightly chunky instead of mixing it into a perfectly smooth sauce. You can also double the batch and bake in two dishes if you’re feeding a crowd—perfect for potlucks or holiday spreads.

---

Watch Out for These Mistakes While Cooking

1. Not draining the spinach thoroughly – Excess water will thin out your creamy sauce and lead to a soggy texture.
2. Overcooking the roux – Letting the butter and flour brown too much can change the flavor and affect the final texture.
3. Using cold milk in the béchamel – This can lead to lumps. Warm your milk before adding.
4. Skipping the seasoning – Nutmeg, salt, and pepper add complexity. Taste as you go to ensure balance.
5. Underbaking the casserole – It should be bubbly and golden on top. Undercooking leaves it flat and underwhelming.
6. Not letting it rest – Resting helps the casserole firm up for better slicing and serving.

---

Storage Instructions

Once cooled, cover the casserole dish tightly with foil or transfer leftovers to an airtight container. It can be refrigerated for up to 4 days. For longer storage, freeze in individual portions wrapped in plastic and foil or stored in freezer-safe containers for up to 2 months. Reheat in the oven at 350°F until warmed through, or microwave smaller portions. Add a splash of milk before reheating to maintain creaminess.

---

Estimated Nutrition (per serving, based on 8 servings)

• Calories: 240 kcal
• Protein: 9g
• Carbohydrates: 12g
• Dietary Fiber: 3g
• Sugars: 4g
• Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 320mg

---

Frequently Asked Questions

What can I use instead of frozen spinach?

You can use fresh spinach—sauté it first to wilt, then drain and chop it before adding to the sauce.

Can I make this casserole ahead of time?

Absolutely. Assemble the dish a day in advance, cover, and refrigerate. Bake when ready to serve.

Can I freeze this casserole?

Yes, it freezes well. Bake it first, cool completely, and freeze in portions. Reheat in the oven for best results.

What cheese works best for this recipe?

Sharp cheddar adds great flavor, but feel free to experiment with Gruyère, mozzarella, or Monterey Jack.

Can I make it gluten-free?

Yes. Use gluten-free flour in the roux and substitute gluten-free breadcrumbs for the topping.

Is this a side dish or a main?

Traditionally a side dish, but it’s hearty enough to serve as a vegetarian main course with a salad or bread.

How do I prevent a runny casserole?

Squeeze the spinach well, and ensure your sauce is thick before combining. Bake until bubbly.

Can I add protein to make it a full meal?

Definitely—mix in cooked chicken, ham, or even crumbled sausage before baking.

---

Conclusion

Trisha Yearwood’s Spinach Casserole is a timeless, creamy classic that brings together comforting flavors with a touch of elegance. Easy to prepare and endlessly adaptable, it’s the kind of dish you’ll find yourself turning to again and again. Whether it’s a side at your next dinner party or a cozy weeknight treat, this casserole proves that spinach can be the star of the show.

---

Print

Save this recipe on: