Creamy Spinach Casserole: A Delightful Dish


  • 4 tablespoons unsalted butter (divided)
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder

  • 3/4 teaspoon kosher salt (divided)
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups low-fat milk (2%)

  • 2 garlic cloves (minced)
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground pepper
  • 2 10-ounce bags frozen chopped spinach (thawed and squeezed dry)

  • 1 cup finely grated Parmesan cheese
  • 2 ounces cream cheese (cubed at room temperature)
  • Finely chopped fresh chives (for garnish)


  1. Preheat oven to 350°F.
  2. In an oven-safe skillet, melt 1 tablespoon butter and toast panko breadcrumbs with garlic powder and 1/4 teaspoon salt until golden brown. Transfer to a bowl.
  3. In the same skillet, melt remaining butter and whisk in flour for 2 minutes.
  4. Gradually whisk in milk, breaking up any lumps.
  5. Add garlic, nutmeg, remaining salt, and pepper. Bring to a simmer and cook until thickened (about 6 minutes).
  6. Stir in spinach and cook until warmed through (about 4 minutes).
  7. Add Parmesan cheese and cream cheese, stirring until melted.

  8. Top with panko mixture and bake for 10-15 minutes, or until golden brown.
  9. Sprinkle with chives and let cool for 10 minutes before serving.


  • Use frozen spinach for better results and less wateriness.
  • Grate your own Parmesan cheese for a smoother texture.
  • If you don’t have an oven-safe skillet, transfer the mixture to a greased 8×8-inch baking dish before baking.

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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