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Creamed Spinach Casserole

This creamy, cheesy spinach casserole bakes in just 15 minutes and disappears fast. A silky blend of cream cheese, cottage cheese, and sharp cheddar, topped with buttery cracker crumbs, it's rich comfort food that holds its shape on the plate. Squeeze the spinach dry for a lump-free, luscious side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons 43 g unsalted butter
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 oz 113 g plain cream cheese, softened, not whipped
  • 1/2 cup 120 g cottage cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 12 oz. packages (680 g total) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup 25 g grated Parmesan cheese, divided
  • 1 cup 240 ml heavy cream
  • 1 cup 113 g shredded sharp cheddar cheese
  • 16 buttery crackers e.g., Ritz, crushed

Method
 

  1. Preheat oven to 400°F (200°C). Spray a 9x13-inch baking dish with cooking spray.
  2. Thaw frozen spinach, then squeeze it completely dry in a clean towel or cheesecloth.
  3. Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5-6 minutes.
  4. Add minced garlic and cook 1 minute until fragrant.
  5. Reduce heat to medium-low. Add cream cheese, cottage cheese, salt, pepper, and nutmeg. Stir until melted and smooth, about 2-3 minutes.
  6. Stir in squeezed spinach and half the Parmesan until evenly mixed. Pour in heavy cream and stir until uniform.
  7. Transfer the mixture to the prepared dish and spread even. Top with cheddar cheese, then crushed crackers.
  8. Bake 10-15 minutes until golden and bubbly. Rest 2-3 minutes before serving.

Notes

  • Assemble through cracker step up to 24 hours ahead; add 5-10 minutes to bake time if starting cold.
  • Swap crushed crackers with panko mixed with melted butter for a lighter crunch.
  • Leftovers keep refrigerated up to 3 days; reheat covered at 325°F for 15-20 minutes.
  • Freeze fully cooked casserole for up to 2 months; bake from frozen at 400°F for 25-30 minutes.