Trisha Yearwood’s Spinach Casserole Made Easy

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Spinach casseroles have always held a nostalgic spot in my heart, but when I discovered Trisha Yearwood’s take on it, I knew I had to recreate a version that’s just as rich and comforting—but with a simplified twist. This recipe became an instant favorite in my household, thanks to its creamy texture, golden cheesy top, and the unbeatable savory flavor that lingers in every bite. Whether it’s for a potluck, a holiday spread, or just a cozy weekend dinner, this dish never fails to bring people back for seconds.

What I love most is how effortlessly this casserole comes together. With just a few pantry staples, frozen spinach, and some dairy goodness, it’s a no-fuss dish that tastes like something much more complicated. And if you’re a fan of make-ahead meals, this one holds up beautifully in the fridge and reheats like a dream. Trust me—once you try this version, it’ll be in your regular dinner rotation.

Why You’ll Love This Spinach Casserole

This casserole hits every mark: creamy, cheesy, and loaded with spinach—making it feel just a little bit healthy, too. It’s the kind of comfort food that’s both indulgent and reliable, perfect for feeding a crowd or just savoring leftovers all week. Best of all, it’s incredibly easy to make and even easier to customize. From weeknight meals to family gatherings, this dish is a total winner.

What Kind of Spinach Should I Use?

I always reach for frozen chopped spinach—it’s budget-friendly, available year-round, and cuts down on prep time dramatically. Make sure it’s thawed and well-drained to avoid a watery casserole. If you’re using fresh spinach, sauté it first to release moisture and chop it finely before mixing.

Options for Substitutions

This casserole is super flexible. You can swap the sour cream for Greek yogurt if you want a lighter version. Not a fan of cream of mushroom soup? Try cream of celery or cream of chicken instead. Mozzarella or Monterey Jack can be used in place of cheddar for a slightly different cheesy profile. And if you’re dairy-free, go for plant-based cheeses and coconut cream—they work surprisingly well here.

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Ingredients for This Spinach Casserole

• Frozen chopped spinach – The heart of the dish; be sure to thaw and squeeze out excess moisture for the best texture.
• Cream of mushroom soup – Adds a creamy base and savory depth.
• Sour cream – Brings tanginess and richness to the mixture.
• Shredded cheddar cheese – Gives that melty, gooey cheesiness we all crave.
• Grated Parmesan cheese – For a sharp, salty finish that also adds a golden crust on top.
• Eggs – Help bind everything together and give the casserole structure.
• Onion (optional) – Finely chopped, it adds subtle sweetness and extra flavor.
• Salt & black pepper – Enhances and balances all the flavors.
• Panko breadcrumbs (optional) – For a crispy top layer if you enjoy a little crunch.

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray. This ensures nothing sticks and makes clean-up a breeze.

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Step 2: Thaw and Drain the Spinach

If you’re using frozen spinach, thaw it completely in a colander. Once thawed, squeeze out as much liquid as possible using a clean kitchen towel or paper towels. This step is crucial to avoid a watery casserole.

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Step 3: Mix the Base Ingredients

In a large mixing bowl, combine the cream of mushroom soup, sour cream, eggs, salt, pepper, and half of the shredded cheddar cheese. Stir until everything is well incorporated. This forms the rich, creamy base that will coat every bit of spinach.

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Step 4: Fold in the Spinach and Onion

Add the well-drained spinach to the bowl along with the optional finely chopped onion. Mix until the spinach is evenly distributed throughout the creamy mixture.

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Step 5: Assemble the Casserole

Pour the mixture into your prepared baking dish and spread it out evenly. Top with the remaining cheddar cheese, followed by Parmesan. If you like a crunchy topping, sprinkle panko breadcrumbs over the cheese layer.

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Step 6: Bake to Perfection

Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is bubbly and golden brown. You should see a lightly crisped top and the edges slightly pulling away from the dish.

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Step 7: Let It Rest

Once out of the oven, let the casserole sit for about 10 minutes. This helps everything set up nicely and makes it easier to slice and serve.

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How Long to Prepare the Spinach Casserole

Prep Time: Most of your time will go into prepping the ingredients, especially thawing and draining the spinach properly. This takes about 15–20 minutes, depending on how quickly you can wring out that excess water. The rest is just combining ingredients, which is straightforward and quick.

Bake Time: Once assembled, the casserole takes around 35–40 minutes in the oven at 350°F. It’s ready when the cheese is bubbling, the edges are lightly golden, and the top looks slightly crisp. Let it rest for 10 minutes before slicing in.

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Tips for Perfect Spinach Casserole

• Drain the spinach thoroughly – This is key to avoid a soggy, watery casserole.
• Use room temperature ingredients – Sour cream and eggs mix better when not too cold.
• Shred your own cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
• Cover loosely with foil if browning too fast – This keeps the top from burning while the inside finishes cooking.
• Let it rest – Always give the casserole a few minutes to cool and set. It will slice cleaner and taste even better.

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Watch Out for These Mistakes While Cooking

• Skipping the spinach draining step – It’s tempting to skip, but excess water will ruin the texture.
• Overbaking – Going beyond 40 minutes can dry out the casserole.
• Not seasoning enough – Taste the base mixture before baking. Spinach can mute other flavors.
• Overloading with cheese – Yes, it’s tempting, but too much cheese can make it greasy.
• Using low-fat substitutes without adjustments – They can change texture. If swapping, balance with extra egg or cheese.

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What to Serve With Spinach Casserole?

1. Roasted Chicken Thighs

Perfectly seasoned and crispy, chicken thighs pair beautifully with the creamy richness of the casserole.

2. Garlic Bread

A crunchy slice of garlic bread is ideal for scooping up every cheesy bite.

3. Fresh Garden Salad

A crisp, refreshing salad balances the heaviness of the casserole with acidity and crunch.

4. Grilled Salmon

For a more refined dinner, pair it with a piece of flaky, lemon-seasoned salmon.

5. Tomato Basil Soup

The acidity of the tomatoes cuts through the creaminess and makes for a comforting combo.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with foil or plastic wrap. It will last for up to 4 days in the fridge. Reheat in the microwave or a 350°F oven until hot.

Freezer: This casserole freezes surprisingly well. Wrap tightly with plastic wrap and aluminum foil, or transfer to a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

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Estimated Nutrition (per serving)

• Calories: 280
• Protein: 12g
• Carbohydrates: 8g
• Fat: 22g
• Saturated Fat: 11g
• Fiber: 2g
• Sugar: 2g
• Sodium: 470mg
• Cholesterol: 75mg

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Frequently Asked Questions

How do I keep the casserole from being watery?

Make sure the spinach is thoroughly drained. You can even press it between layers of paper towel to get out as much moisture as possible.

Can I make this casserole ahead of time?

Yes, assemble it fully and store it in the fridge (uncooked) for up to 24 hours. Then bake it when you’re ready.

Can I use fresh spinach instead of frozen?

Absolutely, but make sure to sauté it first and remove any moisture before adding it to the mix.

Is this recipe vegetarian?

Yes, if you use a vegetarian cream of mushroom soup. Always check labels, as some soups use meat-based broth.

What kind of cheese works best?

Sharp cheddar gives a bold flavor, but you can use a milder cheese like Monterey Jack or even mozzarella for a stretchier texture.

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Conclusion

Trisha Yearwood’s Spinach Casserole Made Easy is more than just a side dish—it’s a creamy, savory comfort classic that fits into any meal plan. With just a few pantry staples and minimal effort, you can create something that tastes homemade and wholesome every single time. Whether you’re preparing a weeknight dinner or feeding a crowd during the holidays, this casserole always impresses. Simple, flavorful, and endlessly adaptable—it’s a keeper.

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