Crumb-Topped Spinach Casserole

This quick, cheesy side, with its crunchy herbed topping, can be ready to bake in just over the time it takes to preheat the oven.


8 to 10 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 43 Minutes


2 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
4 (10-oz.) packages frozen chopped spinach, thawed
1/2 (8-oz.) package cream cheese, softened
2 tablespoons all-purpose flour
2 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 (8-oz.) package shredded Cheddar cheese
1 cup Italian-seasoned Japanese breadcrumbs (panko) or homemade breadcrumbs
3 tablespoons butter, melted


Melt 2 Tbsp. butter in a large nonstick skillet over medium heat. Add onion and garlic, and sauté 8 minutes or until tender.

Meanwhile, drain spinach well, pressing between paper towels to remove excess moisture.

Blend cream cheese and flour in a large bowl until smooth. Whisk in eggs, salt, and pepper. Gradually whisk in milk until blended. Add sautéed onions, spinach, and cheese, stirring to blend. Spoon into a lightly greased 11" x 7" baking dish.

Combine breadcrumbs and 3 Tbsp. melted butter in a small bowl; toss well, and sprinkle over casserole.

Bake, uncovered, at 350° for 30 to 35 minutes or until thoroughly heated and breadcrumbs are browned.