21 Delicious Spinach Casserole Recipes for Every Occasion

Kickstart your culinary adventure with our roundup of 21 Delicious Spinach Casserole Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, a seasonal favorite, or just some good old-fashioned comfort food, we’ve got you covered. Dive into these mouthwatering dishes that promise to delight your taste buds and inspire your next meal. Keep reading to discover your new go-to spinach casserole recipe!

Creamy Spinach and Artichoke Casserole

Oh, the joy of discovering a dish that’s both comforting and slightly indulgent! This Creamy Spinach and Artichoke Casserole has been my go-to for potlucks and cozy family dinners alike. It’s the kind of recipe that feels like a hug in a dish, with its creamy texture and the perfect balance of flavors.

Ingredients

• 2 cups of fresh spinach, chopped (I find that fresh spinach gives a brighter flavor, but frozen works in a pinch)
• 1 can (14 oz) artichoke hearts, drained and chopped (the marinated ones add an extra layer of flavor)
• 1 cup heavy cream (for that luxurious texture we all crave)
• 1/2 cup grated Parmesan cheese (the real deal, please—none of that pre-shredded stuff)
• 1/2 cup shredded mozzarella cheese (because what’s a casserole without some stretchy cheese?)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures even cooking.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the chopped spinach to the skillet and cook until just wilted, about 2 minutes. This preserves its vibrant color and nutrients.
4. Stir in the chopped artichoke hearts, heavy cream, Parmesan cheese, and half of the mozzarella cheese. Season with salt and pepper. Mix well to combine. Tip: Letting the mixture simmer for a couple of minutes helps the flavors meld.
5. Transfer the mixture to a greased baking dish and sprinkle the remaining mozzarella cheese on top.
6. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

When it comes out of the oven, the casserole is gloriously creamy with a slightly crispy top. The spinach and artichokes shine through, making it a versatile dish that pairs beautifully with crusty bread or as a side to grilled chicken. It’s a testament to how simple ingredients can create something truly special.

Spinach and Feta Cheese Casserole

Remember those lazy Sunday mornings when you crave something hearty yet healthy to kickstart your day? That’s exactly how this Spinach and Feta Cheese Casserole came to be a staple in my kitchen. It’s the perfect blend of nutritious and indulgent, making it a hit among my family and friends.

Ingredients

• 2 cups fresh spinach, tightly packed (I swear by the freshness of local farmers’ market finds)
• 1 cup feta cheese, crumbled (the tangier, the better in my book)
• 3 large eggs, at room temperature (they blend so much smoother this way)
• 1/2 cup whole milk (2% works in a pinch, but whole milk gives it that creamy texture we all love)
• 1 tbsp extra virgin olive oil (my go-to for just about everything)
• 1/2 tsp salt (I like to use Himalayan pink salt for its subtle flavor)
• 1/4 tsp black pepper, freshly ground (it makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish with the extra virgin olive oil.
2. In a large mixing bowl, whisk together the eggs and milk until fully combined. Tip: A fork works just as well as a whisk here if you’re in a pinch.
3. Add the spinach, feta cheese, salt, and pepper to the bowl, stirring gently to ensure everything is evenly distributed. Tip: If your spinach leaves are large, give them a rough chop for easier eating.
4. Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
5. Bake for 25-30 minutes, or until the edges are golden and the center is set. Tip: Ovens vary, so start checking at the 20-minute mark to avoid overbaking.

Golden out of the oven, this casserole boasts a delightful contrast between the creamy feta and the slight bite of the spinach. Serve it warm with a drizzle of olive oil or a side of crusty bread for a complete meal that’s as satisfying as it is simple.

Healthy Spinach and Quinoa Casserole

This morning, as I was sipping my coffee and scrolling through my fridge, I realized I had a bunch of spinach that needed to be used up. That’s when I remembered this Healthy Spinach and Quinoa Casserole recipe that’s not only nutritious but also incredibly satisfying. It’s become a staple in my kitchen, especially on busy weeknights.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups vegetable broth (homemade is my preference, but store-bought works fine)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 3 cloves garlic, minced (because more garlic is always better)
• 4 cups fresh spinach, roughly chopped (packed, it wilts down a lot)
• 1 cup shredded mozzarella cheese (I sometimes mix in some cheddar for extra flavor)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 2 large eggs, beaten (room temp eggs blend better)
• 1/2 tsp salt (I like to use sea salt for its mineral content)
• 1/4 tsp black pepper (freshly ground makes a difference)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the broth is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Add the chopped spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat.
5. In a large bowl, mix the cooked quinoa, wilted spinach, mozzarella cheese, Parmesan cheese, beaten eggs, salt, and pepper until well combined.
6. Transfer the mixture to the prepared baking dish and spread it out evenly.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and the casserole is set.
8. Let it cool for 5 minutes before serving. This resting time helps the casserole set perfectly.

My favorite thing about this casserole is how the quinoa gives it a slight crunch, while the cheeses make it irresistibly creamy. Serve it with a side of roasted vegetables or a crisp salad for a complete meal that’s both hearty and healthy.

Spinach and Mushroom Casserole with Béchamel Sauce

Back when I first stumbled upon this recipe, I was skeptical about combining spinach and mushrooms in a casserole. But let me tell you, the creamy béchamel sauce ties everything together in a way that’s nothing short of magical. It’s become a staple in my kitchen, especially during the colder months.

Ingredients

• 2 cups fresh spinach (I like to chop mine roughly for texture)
• 1.5 cups sliced mushrooms (cremini are my favorite for their earthy flavor)
• 3 tbsp unsalted butter (always unsalted, so I can control the seasoning)
• 3 tbsp all-purpose flour (for that perfect béchamel thickness)
• 2 cups whole milk (warmed up a bit to prevent lumps)
• 1/2 cup grated Parmesan cheese (because more cheese is always better)
• 1/4 tsp nutmeg (a little secret ingredient that makes all the difference)
• Salt and pepper to taste (I’m generous with the pepper for a bit of kick)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large skillet, melt the butter over medium heat until it’s just starting to bubble.
3. Add the flour to the butter, whisking constantly for about 2 minutes to make a roux. Tip: Don’t let it brown; you want a light golden color.
4. Slowly pour in the warmed milk, continuing to whisk to avoid any lumps forming.
5. Once the sauce has thickened enough to coat the back of a spoon, stir in the Parmesan cheese and nutmeg. Tip: If the sauce is too thick, add a little more milk.
6. Layer the spinach and mushrooms in a baking dish, then pour the béchamel sauce evenly over the top.
7. Bake in the preheated oven for 25 minutes, or until the top is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the sauce to set.

Here’s the thing about this casserole: the creamy béchamel makes the spinach and mushrooms feel indulgent, while the nutmeg adds a subtle warmth that’s just irresistible. Serve it with a crusty piece of bread to soak up all that delicious sauce.

Cheesy Spinach and Rice Casserole

This Cheesy Spinach and Rice Casserole has been a staple in my kitchen for years, especially during those busy weeknights when I crave something comforting yet easy to whip up. Trust me, the combination of gooey cheese, tender spinach, and fluffy rice is a game-changer.

Ingredients

• 1 cup uncooked white rice (I always go for jasmine rice for its fragrant aroma)
• 2 cups fresh spinach, roughly chopped (packed tightly, because it wilts down)
• 1.5 cups shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 1/2 cup milk (whole milk makes it creamier)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 small onion, diced (yellow onions are my preference for sweetness)
• 2 cloves garlic, minced (freshly minced garlic beats pre-minced any day)
• 1/2 tsp salt (adjust based on your cheese’s saltiness)
• 1/4 tsp black pepper (freshly ground for that extra kick)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the saucepan and sauté for another 30 seconds, just until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Stir in the uncooked rice, salt, and black pepper, coating the rice in the oil and onion mixture for about 1 minute. This step enhances the rice’s flavor.
5. Pour in 2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
6. Remove the saucepan from the heat and fluff the rice with a fork. Tip: Letting the rice sit covered for 5 minutes off the heat ensures it’s perfectly fluffy.
7. Fold in the chopped spinach and half of the shredded cheddar cheese into the rice until well combined. The residual heat will wilt the spinach perfectly.
8. Transfer the mixture to the prepared baking dish, sprinkle the remaining cheese on top, and drizzle with milk. Tip: The milk adds moisture, making the casserole extra creamy.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.

Rich in flavor and with a delightful contrast between the creamy cheese and the slight bite of the spinach, this casserole is a crowd-pleaser. Serve it straight from the oven with a side of crusty bread to soak up all the cheesy goodness.

Spinach and Chicken Casserole with Parmesan Crust

This Spinach and Chicken Casserole with Parmesan Crust is a dish that’s close to my heart, reminding me of cozy family dinners where everyone asks for seconds. The combination of tender chicken, creamy spinach, and that crispy Parmesan topping is simply irresistible.

Ingredients

• 2 cups cooked chicken, shredded (I like using rotisserie chicken for extra flavor)
• 10 oz frozen spinach, thawed and squeezed dry (trust me, squeezing out the water is key)
• 1 cup heavy cream (for that rich, velvety texture)
• 1/2 cup grated Parmesan cheese (plus extra for the crust)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for greasing the dish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, spinach, heavy cream, Parmesan cheese, garlic powder, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Sprinkle an additional 1/4 cup of Parmesan cheese over the top for that golden, crispy crust.
5. Bake for 25-30 minutes, or until the top is bubbly and golden brown. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
6. Let the casserole sit for 5 minutes before serving. This allows it to set slightly, making it easier to scoop.

When it comes out of the oven, the casserole is beautifully creamy with a contrast of textures from the crispy Parmesan crust. Serve it over a bed of rice or with a side of crusty bread to soak up all the deliciousness.

Vegan Spinach and Lentil Casserole

Having a busy week doesn’t mean sacrificing a hearty, nutritious meal. That’s why I love whipping up this Vegan Spinach and Lentil Casserole—it’s my go-to for a stress-free dinner that’s both satisfying and packed with flavor.

Ingredients

• 1 cup dried green lentils (I always soak them overnight for quicker cooking)
• 2 cups fresh spinach, roughly chopped (baby spinach works great here)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp cumin (for that warm, earthy flavor)
• 1/2 tsp smoked paprika (adds a nice depth)
• 2 cups vegetable broth (homemade if you have it)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, cumin, and smoked paprika to the skillet. Cook for another minute until fragrant. Tip: Don’t let the garlic burn—it’ll turn bitter.
4. Stir in the soaked lentils and vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes, or until the lentils are tender but not mushy.
5. Fold in the chopped spinach and cook until just wilted, about 2 minutes. Season with salt to taste. Tip: Spinach reduces significantly, so don’t skimp!
6. Transfer the mixture to the prepared casserole dish and bake for 20 minutes, or until the top is slightly crispy. Tip: For extra crunch, broil for the last 2 minutes.

Final thoughts: This casserole comes out wonderfully hearty with a slight crunch on top. The lentils and spinach create a perfect texture balance, and the spices bring a warm, comforting flavor. Serve it with a dollop of vegan yogurt or alongside a crisp salad for a complete meal.

Spinach and Sweet Potato Casserole with Pecan Topping

Unbelievable how a simple casserole can bring so much comfort and joy to the table, especially when it’s packed with nutritious spinach and sweet potatoes, topped with a crunchy pecan layer. I remember the first time I made this dish; it was a chilly autumn evening, and the aroma filling the kitchen was absolutely divine.

Ingredients

• 2 cups peeled and diced sweet potatoes (I like them in small cubes for even cooking)
• 4 cups fresh spinach (packed, because it wilts down to almost nothing)
• 1/2 cup chopped pecans (toasted for extra flavor, trust me on this)
• 1/4 cup unsalted butter (melted, I always use unsalted to control the dish’s saltiness)
• 1/2 cup heavy cream (it makes the casserole luxuriously creamy)
• 1 tsp salt (I prefer sea salt for its mild flavor)
• 1/2 tsp black pepper (freshly ground, it makes a difference)
• 1/2 tsp garlic powder (a little goes a long way)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. In a large bowl, toss the diced sweet potatoes with 1/4 cup of the melted butter, salt, pepper, and garlic powder until evenly coated.
3. Spread the sweet potatoes in the prepared baking dish and bake for 25 minutes, or until they start to soften.
4. While the sweet potatoes bake, wilt the spinach in a pan over medium heat for about 2 minutes, then drain any excess liquid.
5. Remove the sweet potatoes from the oven, layer the wilted spinach on top, then drizzle with heavy cream.
6. Sprinkle the toasted pecans evenly over the top and return the dish to the oven for another 15 minutes, or until the top is golden and bubbly.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

What makes this dish stand out is the contrast between the creamy sweet potatoes and the crunchy pecan topping. Serve it alongside a crisp green salad for a complete meal that’s as satisfying to look at as it is to eat.

Spinach and Bacon Casserole with Cheddar Cheese

Finally, a dish that combines the hearty comfort of bacon with the fresh, leafy goodness of spinach, all baked into a cheesy, bubbly casserole. I remember the first time I made this for a family gathering; it was gone before I could even get a second helping!

Ingredients

• 6 cups fresh spinach (I like to use baby spinach for its tenderness)
• 8 slices thick-cut bacon, chopped (because everything’s better with bacon)
• 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 1 cup heavy cream (for that rich, velvety texture)
• 3 large eggs (room temperature eggs blend more smoothly)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, wilt the spinach in the bacon fat over medium heat for about 2 minutes. Tip: Don’t overcook the spinach; it should just be wilted.
4. In a large bowl, whisk together the heavy cream, eggs, salt, and pepper until well combined.
5. Layer the wilted spinach, cooked bacon, and shredded cheddar cheese in the prepared baking dish.
6. Pour the cream and egg mixture evenly over the layers in the baking dish.
7. Bake for 25-30 minutes, or until the casserole is set and the top is golden brown. Tip: Let it sit for 5 minutes before serving to allow it to set properly.

Unbelievably, this casserole turns out creamy, with the perfect balance of smoky bacon and fresh spinach, all held together with gooey cheddar. Try serving it with a side of crusty bread to soak up all the cheesy goodness.

Spinach and Sausage Breakfast Casserole

Kicking off the morning with a hearty dish that’s both nutritious and delicious is my kind of breakfast. This Spinach and Sausage Breakfast Casserole has been a game-changer for my busy mornings, and I’m excited to share how simple it is to whip up.

Ingredients

• 1 lb breakfast sausage (I love using a spicy variety for an extra kick)
• 6 large eggs (room temperature eggs blend more smoothly)
• 2 cups whole milk (for that creamy texture we all crave)
• 1 tsp salt (I always use sea salt for its subtle flavor)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 4 cups fresh spinach (packed, because it wilts down so much)
• 3 cups day-old bread, cubed (I prefer a rustic sourdough for its texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice depth)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the sausage until browned, about 5-7 minutes. Tip: Break it into small pieces as it cooks for even browning.
3. Remove the sausage and set aside. In the same skillet, add a bit more olive oil if needed, and sauté the spinach until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Layer the bread cubes, cooked sausage, and spinach in the prepared baking dish. Pour the egg mixture evenly over the top. Tip: Press down lightly to ensure the bread absorbs the egg mixture.
6. Sprinkle the shredded cheddar cheese on top.
7. Bake for 35-40 minutes, or until the casserole is set and the top is golden brown.

You’ll love the creamy interior contrasted with the crispy top. Serve it with a side of fresh fruit or a dollop of sour cream for an extra indulgent touch.

Spinach and Corn Casserole with Jalapeños

Every time I think about comfort food, my mind immediately goes to this Spinach and Corn Casserole with Jalapeños. It’s the perfect blend of creamy, spicy, and utterly comforting, making it a hit at every potluck I’ve brought it to. I remember the first time I made it; my kitchen smelled like a cozy café, and that’s when I knew it was a keeper.

Ingredients

• 2 cups fresh spinach, roughly chopped (I love using baby spinach for its tenderness)
• 1 cup corn kernels (fresh or frozen, but I swear by fresh when it’s in season)
• 2 jalapeños, finely diced (remove seeds for less heat, but I like it spicy)
• 1 cup heavy cream (this is where the magic happens, folks)
• 1/2 cup grated Parmesan cheese (the sharper, the better in my book)
• 1 tbsp extra virgin olive oil (my go-to for just about everything)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced jalapeños and sauté for about 2 minutes until they start to soften.
3. Add the corn kernels to the skillet and cook for another 3 minutes, stirring occasionally. Tip: If using frozen corn, make sure it’s thawed and drained to avoid excess moisture.
4. Stir in the chopped spinach and cook until just wilted, about 2 minutes. Tip: Don’t overcook the spinach; it’ll continue to cook in the oven.
5. Pour in the heavy cream and sprinkle the garlic powder and salt. Let the mixture simmer for 2 minutes, allowing the flavors to meld.
6. Transfer the mixture to the prepared casserole dish and sprinkle the grated Parmesan cheese evenly on top.
7. Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Velvety and rich with a kick from the jalapeños, this casserole is a dream come true. Serve it straight from the oven with a side of crusty bread to soak up all that creamy goodness, or pair it with a simple green salad for a lighter meal.

Spinach and Ricotta Stuffed Shells Casserole

Finally, a dish that feels like a hug in a casserole dish—Spinach and Ricotta Stuffed Shells Casserole. It’s the kind of meal that brings everyone to the table, no matter how busy the day has been. I remember the first time I made this; it was a chilly evening, and the aroma of baking cheese and garlic filled the house, promising comfort with every bite.

Ingredients

• 12 oz jumbo pasta shells (I always grab an extra handful because, let’s be honest, a few always break)
• 15 oz ricotta cheese (whole milk for that creamy texture we all crave)
• 10 oz frozen spinach, thawed and squeezed dry (trust me, no one wants soggy shells)
• 1 large egg (room temperature blends smoother into the ricotta)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup grated Parmesan cheese (the real deal, none of that powdered stuff)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 24 oz marinara sauce (homemade if you’re feeling fancy, but jarred works in a pinch)
• 1 tbsp extra virgin olive oil (my go-to for just about everything)
• 1 tsp salt (to bring all those flavors together)
• 1/2 tsp black pepper (freshly ground, if you please)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly golden top without overcooking the shells.
2. Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the shells and toss them gently with a drizzle of olive oil to keep them from sticking together.
4. In a mixing bowl, combine ricotta, spinach, egg, half the mozzarella, Parmesan, garlic, salt, and pepper. Mix until well blended. Tip: Squeezing the spinach thoroughly prevents a watery filling.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
6. Carefully fill each shell with the ricotta mixture and arrange them seam side up in the dish. Tip: A small spoon or piping bag makes filling the shells a breeze.
7. Pour the remaining marinara sauce over the shells, then sprinkle with the rest of the mozzarella.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.

This casserole emerges from the oven with shells tenderly embracing their rich, cheesy filling, all nestled in a vibrant marinara. The contrast of textures—from the creamy ricotta to the al dente pasta—makes every forkful a delight. Try serving it with a crisp green salad and garlic bread to round out the meal.

Spinach and Ground Turkey Casserole

Just last week, I found myself staring into the fridge, wondering what to make for dinner that was both healthy and comforting. That’s when I decided to whip up this Spinach and Ground Turkey Casserole—a dish that’s become a weeknight hero in my kitchen.

Ingredients

• 1 lb ground turkey (I like to use 93% lean for the perfect balance of flavor and healthiness)
• 10 oz frozen spinach, thawed and drained (squeeze out as much water as you can—trust me, it makes a difference)
• 1 cup ricotta cheese (full-fat for creaminess, but low-fat works too if you’re watching calories)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 tsp garlic powder (because fresh garlic is great, but sometimes you want the ease of powder)
• 1/2 tsp salt (I always use sea salt for its cleaner taste)
• 1/4 tsp black pepper (freshly ground if you have it)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 cup marinara sauce (homemade if you have it, but no shame in store-bought)
• 1 cup shredded mozzarella cheese (for that irresistible cheesy top)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s perfectly heated by the time your casserole is ready to bake.
2. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
3. Stir in the garlic powder, salt, and black pepper with the turkey. This is your chance to infuse the meat with flavor, so don’t rush it.
4. Remove the skillet from heat and mix in the thawed spinach, ricotta, and Parmesan cheese until well combined. The spinach should be evenly distributed for the perfect bite every time.
5. Spread the turkey mixture evenly into a 9×13 inch baking dish. Pour the marinara sauce over the top, then sprinkle with mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Keep an eye on it after 20 minutes to avoid over-browning.
7. Let the casserole sit for 5 minutes before serving. This resting time allows the flavors to meld and makes slicing easier.

The result is a creamy, cheesy casserole with just the right amount of spinach for a pop of color and nutrition. Serve it with a crisp green salad or some garlic bread to round out the meal. And if you’re feeling adventurous, a sprinkle of red pepper flakes adds a nice kick.

Spinach and Zucchini Casserole with Mozzarella

Back when I first stumbled upon this recipe, I was looking for a way to sneak more greens into my meals without sacrificing flavor. This Spinach and Zucchini Casserole with Mozzarella quickly became a weeknight favorite, blending the earthy tones of spinach with the mild sweetness of zucchini, all under a golden, cheesy blanket.

Ingredients

• 2 cups fresh spinach, roughly chopped (I find the texture much better than frozen)
• 2 medium zucchinis, sliced into 1/4-inch rounds (the smaller ones are sweeter)
• 1 cup shredded mozzarella cheese (I sometimes add a bit more because, well, cheese)
• 1/2 cup heavy cream (this makes the casserole luxuriously creamy)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 clove garlic, minced (because everything’s better with garlic)
• Salt and pepper to taste (I like to be generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the olive oil in a large skillet over medium heat and sauté the garlic until fragrant, about 30 seconds.
3. Add the zucchini slices to the skillet, cooking until they’re just tender, about 5 minutes. Tip: Don’t overcrowd the skillet to get a nice sear.
4. Stir in the chopped spinach and cook until wilted, roughly 2 minutes. Season with salt and pepper.
5. Transfer the vegetable mixture to a baking dish and pour the heavy cream evenly over the top.
6. Sprinkle the shredded mozzarella cheese over the vegetables, covering them completely.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time is crucial for the perfect texture.

Now, this casserole comes out with a delightful contrast between the creamy interior and the crispy cheese topping. I love serving it with a side of crusty bread to soak up all the deliciousness. Not only is it a hit at family dinners, but it’s also a great way to get your greens in without feeling like you’re eating health food.

Spinach and Potato Casserole with Garlic Butter

This morning, as I was rummaging through my fridge, I realized I had a bunch of spinach and potatoes that needed to be used up. That’s when I remembered this comforting Spinach and Potato Casserole with Garlic Butter recipe that’s been a hit in my household. It’s the perfect dish for those days when you want something hearty yet simple to put together.

Ingredients

• 2 cups of fresh spinach, roughly chopped (I love using baby spinach for its tenderness)
• 3 medium potatoes, peeled and thinly sliced (Yukon Golds are my go-to for their buttery texture)
• 4 tbsp unsalted butter, melted (I always have Kerrygold in my fridge)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 cup heavy cream (for that rich, velvety texture)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with a bit of the melted butter.
2. Layer the sliced potatoes at the bottom of the dish, slightly overlapping them for even cooking.
3. In a bowl, mix the remaining melted butter with minced garlic and brush half of this mixture over the potatoes. Tip: This step infuses the potatoes with garlic flavor from the get-go.
4. Spread the chopped spinach evenly over the potatoes, then pour the heavy cream over the spinach.
5. Sprinkle the grated Parmesan cheese on top, then drizzle the remaining garlic butter over the cheese. Tip: The cheese creates a golden crust that’s irresistible.
6. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes or until the top is bubbly and golden. Tip: Keep an eye on it during the last few minutes to avoid over-browning.
7. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Golden and bubbling straight out of the oven, this casserole is a dream with its creamy interior and crispy top. Serve it alongside a crisp green salad or as a side to roasted chicken for a meal that feels like a hug.

Spinach and Shrimp Casserole with Lemon Herb Sauce

Whenever I’m in the mood for something that feels both indulgent and a tad bit healthy, I turn to this Spinach and Shrimp Casserole with Lemon Herb Sauce. It’s a dish that reminds me of summer dinners at my grandma’s, where the flavors were always bright and the company even brighter.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for a prettier presentation)
• 2 cups fresh spinach, tightly packed (baby spinach works wonders here)
• 1 cup heavy cream (because let’s be honest, it makes everything better)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 2 cloves garlic, minced (freshly minced garlic is a game-changer)
• 1 tbsp lemon zest (for that zesty kick)
• 1 tbsp fresh parsley, chopped (adds a fresh, herby note)
• 1/2 tsp salt (to taste, but this is my sweet spot)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the casserole.
2. In a large skillet over medium heat, melt the butter with olive oil. Tip: This combo prevents the butter from burning.
3. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it brown.
4. Toss in the shrimp and cook for 2 minutes per side until they just start to turn pink. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
5. Stir in the spinach and cook until just wilted, about 1 minute. It’ll continue to cook in the oven, so no need to overdo it here.
6. Pour in the heavy cream, lemon zest, salt, and pepper. Stir well to combine and let it simmer for 2 minutes to thicken slightly.
7. Transfer the mixture to a baking dish and sprinkle with chopped parsley.
8. Bake in the preheated oven for 10 minutes, or until the sauce is bubbly and the shrimp are fully cooked.
9. Let it sit for 5 minutes before serving to allow the sauce to set. Tip: This resting time makes a huge difference in flavor melding.

This casserole comes out creamy with a bright lemony zing that perfectly complements the tender shrimp and wilted spinach. Try serving it over a bed of fluffy rice or with a side of crusty bread to soak up all that delicious sauce.

Spinach and Black Bean Casserole with Cornbread Topping

Every time I whip up this Spinach and Black Bean Casserole with Cornbread Topping, it’s like a warm hug on a chilly evening. It’s my go-to dish when I need something comforting yet packed with nutrients, and the cornbread topping? Absolutely divine.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 medium onion, diced (I love the sweetness it adds)
• 2 cloves garlic, minced (fresh is best, but I won’t judge)
• 1 can (15 oz) black beans, drained and rinsed (for that protein punch)
• 10 oz fresh spinach, roughly chopped (trust me, it wilts down to nothing)
• 1 cup corn kernels (frozen works in a pinch)
• 1 cup shredded cheddar cheese (because cheese makes everything better)
• 1 box (8.5 oz) cornbread mix (I use Jiffy for its sweetness)
• 1/3 cup milk (whole milk gives the cornbread a richer texture)
• 1 egg (room temp blends smoother into the batter)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in black beans and spinach, cooking until the spinach wilts, roughly 3 minutes. Tip: Don’t overcrowd the skillet to ensure even wilting.
4. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle corn and cheddar cheese evenly over the top.
5. In a bowl, whisk together cornbread mix, milk, and egg until just combined. Tip: Overmixing leads to tough cornbread.
6. Pour the cornbread batter over the vegetable mixture, spreading it gently to cover. Tip: A spatula lightly greased with oil prevents sticking.
7. Bake for 20-25 minutes, until the cornbread is golden and a toothpick inserted comes out clean.

Unbelievably, the contrast between the creamy, cheesy base and the sweet, crumbly cornbread topping is what dreams are made of. Serve it with a dollop of sour cream or a side of avocado slices for an extra layer of deliciousness.

Spinach and Eggplant Casserole with Tomato Sauce

Now, let me tell you about a dish that’s become a staple in my kitchen, especially when I’m craving something hearty yet healthy. This Spinach and Eggplant Casserole with Tomato Sauce is my go-to for a comforting meal that doesn’t skimp on flavor or nutrition.

Ingredients

• 2 cups of fresh spinach (I love how it wilts down into the dish, adding a pop of color and nutrients)
• 1 large eggplant, sliced into 1/2-inch rounds (I always salt mine for about 30 minutes to draw out the bitterness)
• 1 1/2 cups of tomato sauce (homemade is my preference, but store-bought works in a pinch)
• 1/2 cup of grated Parmesan cheese (because everything’s better with cheese, right?)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 tsp garlic powder (for that quick flavor boost)
• 1/2 tsp salt (to taste, but I find this amount perfect)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures everything bakes evenly.
2. While the oven heats, brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Tip: Don’t overcrowd the pan to ensure they crisp up nicely.
3. Bake the eggplant for 20 minutes, flipping halfway through, until they’re golden and tender.
4. In a bowl, mix the spinach, tomato sauce, garlic powder, salt, and pepper. Tip: If your spinach is too bulky, give it a rough chop to make mixing easier.
5. Layer half of the eggplant slices in a casserole dish, top with half of the spinach mixture, and sprinkle with half of the Parmesan cheese. Repeat the layers.
6. Bake uncovered for 25 minutes, or until the top is bubbly and slightly browned. Tip: For an extra crispy top, broil for the last 2 minutes.

This casserole comes out with a delightful contrast of textures—creamy eggplant, tender spinach, and a crispy cheese topping. Serve it with a side of crusty bread to soak up all that delicious tomato sauce, or over a bed of quinoa for an extra protein boost.

Spinach and Butternut Squash Casserole with Sage

Craving something cozy yet nutritious? I stumbled upon this Spinach and Butternut Squash Casserole with Sage recipe during a chilly evening when all I wanted was to fill my kitchen with the aroma of sage and roasted squash. It’s become my go-to for impressing guests or treating myself to a hearty meal.

Ingredients

• 2 cups of butternut squash, cubed (I like to peel it myself for fresher taste)
• 4 cups fresh spinach (baby spinach works best for its tenderness)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 cup heavy cream (room temperature blends smoother)
• 1 tbsp fresh sage, chopped (nothing beats the fragrance of fresh herbs)
• 1/2 cup grated Parmesan cheese (I sometimes add a bit more for extra cheesiness)
• Salt and pepper to taste (I prefer Himalayan pink salt for its minerals)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until they’re fork-tender and slightly caramelized.
3. While the squash roasts, wilt the spinach in a pan over medium heat for about 3 minutes. Tip: Squeeze out excess water to prevent a soggy casserole.
4. In a mixing bowl, combine the roasted squash, wilted spinach, heavy cream, sage, and half of the Parmesan cheese. Mix gently to keep the squash cubes intact.
5. Transfer the mixture to a greased baking dish, sprinkle the remaining Parmesan on top, and bake for 20 minutes until the top is golden and bubbly. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

Just out of the oven, this casserole is a beautiful harmony of creamy, savory, and slightly sweet flavors. The squash adds a comforting softness, while the sage brings a subtle earthiness. Serve it alongside a crisp green salad or crusty bread for a complete meal that feels like a hug in a dish.

Spinach and Chickpea Casserole with Tahini Drizzle

Remember those days when you crave something hearty yet healthy, and you’re torn between making a salad or a casserole? That’s exactly how I felt last week, leading me to whip up this Spinach and Chickpea Casserole with Tahini Drizzle. It’s the perfect middle ground—nutritious, comforting, and packed with flavors that dance in your mouth.

Ingredients

• 2 cups of chickpeas, cooked (I love using canned for convenience, but soaked overnight works too)
• 4 cups fresh spinach, roughly chopped (trust me, it wilts down to nothing, so don’t skimp)
• 1/2 cup tahini (extra creamy is my preference here)
• 2 tbsp extra virgin olive oil (the good stuff makes all the difference)
• 1 tsp garlic powder (or 2 cloves minced, if you’re feeling fancy)
• 1/2 tsp salt (I always start with less and adjust as needed)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 1 cup vegetable broth (homemade is best, but store-bought works in a pinch)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly baked casserole every time.
2. In a large mixing bowl, combine the chickpeas, spinach, olive oil, garlic powder, salt, and black pepper. Mix well to ensure everything is evenly coated.
3. Transfer the mixture to a baking dish, spreading it out evenly. Pour the vegetable broth over the top to keep it moist during baking.
4. Bake for 25 minutes, or until the edges are slightly crispy and the center is hot. Tip: Check at 20 minutes to avoid over-baking.
5. While the casserole bakes, whisk the tahini with a little water until it reaches a drizzle-able consistency. Tip: Add water slowly to avoid making it too thin.
6. Once the casserole is out of the oven, drizzle the tahini sauce generously over the top. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

Lusciously creamy with a slight crunch from the chickpeas, this casserole is a texture dream. Serve it with a side of crusty bread to soak up all that tahini goodness, or over a bed of quinoa for an extra protein punch.

Spinach and Tofu Casserole with Spicy Peanut Sauce

Every time I think about comfort food that packs a punch, my mind goes straight to this Spinach and Tofu Casserole with Spicy Peanut Sauce. It’s the kind of dish that brings warmth to your belly and a smile to your face, especially on those chilly evenings when you need something hearty yet healthy.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed – I’ve found that pressing the tofu for at least 30 minutes makes all the difference in texture.
• 4 cups fresh spinach – Baby spinach works great here because it’s so tender.
• 1/2 cup creamy peanut butter – I swear by the all-natural kind for the best flavor.
• 2 tbsp soy sauce – Low sodium is my preference to keep the dish balanced.
• 1 tbsp sriracha – Adjust this if you’re not into too much heat.
• 1/2 cup coconut milk – The full-fat version gives the sauce its luxurious creaminess.
• 1 tbsp olive oil – Extra virgin is my go-to for its fruity notes.
• 2 cloves garlic, minced – Freshly minced garlic adds a depth that powder just can’t match.

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the cubed tofu to the skillet, cooking for 5 minutes on each side until golden brown. Tip: Don’t stir too often to get a nice sear.
4. In a bowl, whisk together peanut butter, soy sauce, sriracha, and coconut milk until smooth. Tip: If the sauce is too thick, a splash of warm water can thin it out.
5. Layer the spinach at the bottom of a greased casserole dish, followed by the tofu. Pour the peanut sauce evenly over the top.
6. Bake in the preheated oven for 20 minutes, until the sauce is bubbly and the spinach is wilted. Tip: For a crispy top, broil for the last 2 minutes.

Unbelievably creamy with a kick, this casserole is a dream when served over a bed of steamed rice or with a side of crusty bread to soak up all that spicy peanut sauce. The tofu is perfectly tender, and the spinach adds just the right amount of freshness to balance the richness.

Conclusion

Ready to elevate your meals with the versatility of spinach? Our roundup of 21 Delicious Spinach Casserole Recipes offers something for every occasion, from cozy family dinners to festive gatherings. We invite you to try these mouthwatering dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!