If you love cozy Southern comfort food, Trisha Yearwood’s spinach casserole is a recipe you’ll want to keep close. This rich, creamy casserole transforms simple frozen spinach into a cheesy, baked side dish with a golden breadcrumb topping that feels both nostalgic and indulgent. It’s easy enough for weeknight dinners yet special enough for holidays, potlucks, and family gatherings.
Why You’ll Love This Trisha Yearwood’s Spinach Casserole
This classic spinach casserole is the kind of dish that disappears fast once it hits the table. It’s creamy without being heavy, savory with just a hint of warmth from nutmeg, and topped with a crisp breadcrumb crust that adds the perfect contrast. Inspired by Trisha Yearwood’s beloved Southern cooking style, this recipe proves that vegetables can be just as comforting as any main dish.
It’s also incredibly versatile. Serve it alongside roasted chicken, baked ham, or holiday turkey, or enjoy it as a vegetarian main with a simple salad. Best of all, it’s made with easy-to-find ingredients and comes together with minimal prep.
Ingredients You’ll Need
- Frozen spinach (thawed and well-drained)
- Unsalted butter
- Small yellow onion
- Garlic cloves
- All-purpose flour
- Whole milk
- Heavy cream
- Sharp cheddar cheese
- Grated Parmesan cheese
- Seasoned breadcrumbs
- Salt, black pepper, and ground nutmeg
- Cooking spray or butter for greasing
These pantry-friendly ingredients combine to create a rich white sauce that coats every bite of spinach beautifully.
How to Make Trisha Yearwood’s Spinach Casserole (Step-by-Step)
Step 1: Prepare the Spinach
Thaw the frozen spinach completely and squeeze out as much moisture as possible. This step is crucial to avoid a watery casserole.
Step 2: Sauté the Aromatics
Melt butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
Step 3: Make the Creamy Sauce
Sprinkle in the flour and stir to form a roux. Slowly whisk in the milk and heavy cream, cooking until the sauce thickens and becomes smooth.
Step 4: Add Cheese and Seasoning
Stir in the cheddar and Parmesan cheeses until melted. Season with salt, black pepper, and nutmeg for warmth and depth.
Step 5: Combine and Bake
Fold the drained spinach into the cheese sauce. Transfer the mixture to a greased casserole dish, sprinkle evenly with breadcrumbs, and bake until bubbly and golden on top.
Tips & Variations
- Extra creamy: Add an extra splash of cream for a richer texture
- Cheese blend: Swap part of the cheddar for Monterey Jack or Colby
- Crunch boost: Mix a little melted butter into the breadcrumbs
- Gluten-free: Use gluten-free flour and breadcrumbs
- Make ahead: Assemble the casserole a day in advance and bake before serving
Serving Ideas & Storage
This spinach casserole pairs beautifully with roasted meats, grilled chicken, or holiday entrees. Leftovers keep well in the refrigerator for up to three days. Reheat gently in the oven to preserve the creamy texture and crisp topping.
Print
Easy Trisha Yearwood’s Spinach Casserole Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Trisha Yearwood’s Spinach Casserole is a rich, creamy Southern-style side dish made with tender spinach in a cheesy white sauce and topped with crispy seasoned breadcrumbs. Perfect for family dinners, holidays, and potlucks.
Ingredients
2 (10-ounce) packages frozen spinach, thawed and well-drained
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup seasoned breadcrumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Cooking spray or butter, for greasing the dish
Instructions
1. Preheat oven to 375°F (190°C). Grease a 2-quart casserole dish with cooking spray or butter.
2. Thaw the spinach and squeeze out as much liquid as possible. Set aside.
3. Melt the butter in a large skillet over medium heat. Add the onion and cook 4–5 minutes until softened.
4. Add the garlic and cook 30 seconds until fragrant.
5. Sprinkle in the flour and stir constantly for 1 minute to form a roux.
6. Slowly whisk in the milk, then the heavy cream. Cook 3–5 minutes, whisking, until thickened and smooth.
7. Stir in cheddar and Parmesan until melted. Season with salt, pepper, and nutmeg.
8. Fold the drained spinach into the cheese sauce until evenly combined.
9. Spread mixture into the prepared casserole dish and top evenly with seasoned breadcrumbs.
10. Bake 20–25 minutes until bubbly and golden on top. Rest 5 minutes before serving.
Notes
Drain the spinach very well to prevent a watery casserole.
For extra crunch, toss the breadcrumbs with 1 tablespoon melted butter before topping.
Make-ahead: Assemble up to 24 hours ahead, cover, refrigerate, and bake when ready (add 5–10 minutes to bake time if cold).
Storage: Refrigerate leftovers up to 3 days. Reheat in the oven to keep the topping crisp.
Family-safe substitutions: Use gluten-free flour and breadcrumbs for gluten-free; swap half-and-half for heavy cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~280 | 10g | 14g | 20g | 3g | 420mg |
Final Thoughts
Trisha Yearwood’s spinach casserole is proof that simple ingredients can create unforgettable comfort food. Creamy, cheesy, and topped with a satisfying crunch, it’s a recipe that fits effortlessly into both everyday meals and special occasions. Once you try it, this Southern classic is sure to earn a permanent place in your recipe rotation.