Spinach Casserole

Take the best of creamed spinach and a classic green bean casserole and you have this simple, beautiful spinach casserole. The creamy sauce is the hero here—a garlicky, tangy, cheesy base for the spinach that'll be hard not to lick right off the spoon. The topping only ups the ante: It's made with crispy fried onions and panko breadcrumbs that get golden and crunchy in the oven. This spinach recipe would be a decadent side for a steak dinner—think of it as a family-style spin on the creamed spinach served at old-school steakhouses.

What cheese goes well with spinach?

You'd be hard-pressed to find a cheese that doesn't work well with spinach! It pairs perfectly with salty feta in spanakopita and sharp cheddar in spinach quiche, but when it comes to spinach recipes with a cheese sauce, you want to go with good melting cheeses. In this recipe, a touch of cream cheese helps achieve the creamy factor, but there's also a healthy amount of gruyère cheese to give it some nutty flavor and extra gooeyness. A little bite from some parmesan rounds out the whole dish.

What does gruyère cheese taste like?

Gruyère has a smooth, nutty flavor that plays well with lots of different veggies, especially spinach and Brussels sprouts. It's a favorite in cheese sauces because of how well it melts, but you can use a gruyère cheese substitute.

What's the difference between breadcrumbs and panko breadcrumbs?

While both can be used to add a crunchy topping to casseroles or bread fried foods, there is a difference between these types of breadcrumbs. Regular breadcrumbs can be made from a variety of breads and crusts and are processed into very fine crumbs. Panko breadcrumbs, however, are made from crustless white bread. They're processed into flakes and then dried to produce a lighter, more airy crumb. Panko breadcrumbs tend to remain crunchier because they absorb less oil than regular breadcrumbs. That means they're perfect for dishes like spinach casserole. Don't have any in your pantry? Make homemade panko breadcrumbs!

Does spinach need to be squeezed dry for spinach casserole?

Many recipes call for wringing out the excess liquid from cooked spinach before using. This recipe skips that step entirely. In fact, any juices left from sautéing the spinach will help to thin and smooth out the thick, rich cream sauce.

Can spinach casserole be made ahead?

Plan to let this casserole cool for at least ten minutes before serving (this time is needed for it to set and be easily scoopable). To make the casserole further ahead, you can make the spinach mixture and refrigerate in the baking dish, then add the crispy onion topping just before baking.