Trisha Yearwood’s Spinach Casserole Made Easy

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Golden, cheesy, and bubbling from the oven, Trisha Yearwood’s Spinach Casserole is the kind of comforting dish that brings everyone back to the table for seconds. This crowd-pleasing casserole transforms simple spinach into a rich and creamy masterpiece layered with a luscious blend of cheeses and just the right amount of seasoning. Whether you’re serving it as a holiday side or a weeknight main, this recipe delivers serious flavor with minimal fuss.

What makes this spinach casserole so special is its balance—earthy greens meet melty cheese, and every bite is creamy, slightly crispy on top, and bursting with homemade goodness. It’s no wonder this dish is a Southern staple in so many households, and now you can make it with ease in your own kitchen.

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Why You’ll Love This Spinach Casserole

• Comfort Food Classic: Creamy, cheesy, and satisfying.
• Simple Ingredients: Uses kitchen staples you likely already have.
• Quick Prep: Comes together in just a few simple steps.
• Versatile Dish: Serve it as a side, a vegetarian main, or a potluck favorite.
• Crowd Approved: Even spinach skeptics fall in love with this recipe.

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Preparation Phase & Tools to Use

To bring Trisha Yearwood’s Spinach Casserole to life, you’ll need a few essential tools:

• Mixing Bowls: For combining the ingredients without over-mixing.
• Strainer or Sieve: To thoroughly drain the thawed spinach—this is crucial to avoid a watery casserole.
• Baking Dish (9×13 inch): The perfect size to hold the casserole and ensure even cooking.
• Whisk & Spatula: A whisk to blend creamy elements smoothly, and a spatula to fold everything gently together.
• Oven: Preheated to 350°F to get that bubbly, golden crust just right.

Each tool plays a key role in helping the ingredients come together effortlessly and ensuring the final dish bakes evenly with just the right texture.

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Preparation Tips

Thaw and drain your spinach well—it should be as dry as possible to prevent excess moisture from affecting the consistency. When mixing in the cheese, reserve a bit for the topping to get that irresistible golden-brown crust. If you’re preparing this ahead, assemble the casserole and refrigerate until you’re ready to bake. Let it sit at room temperature for about 15 minutes before putting it in the oven. Finally, don’t overbake—remove it when the edges are bubbling and the top is beautifully browned.

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Ingredients for Trisha Yearwood’s Spinach Casserole Made Easy

• 2 (10-ounce) packages frozen chopped spinach, thawed and well-drained
• 1 cup sour cream
• 1 cup mayonnaise (preferably full-fat for best texture)
• 1 medium yellow onion, finely chopped
• 2 cups shredded sharp cheddar cheese (divided)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt (adjust to taste)
• 1/2 cup plain breadcrumbs or crushed buttery crackers (for topping)
• Optional: pinch of cayenne pepper or red pepper flakes for a subtle kick

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Step 1: Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter to prevent sticking and ensure a golden bottom crust.

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Step 2: Drain the Spinach Thoroughly

Place the thawed spinach in a clean kitchen towel or several layers of paper towel and squeeze out as much moisture as possible. The drier the spinach, the creamier and more set your casserole will be.

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Step 3: Mix the Base Ingredients

In a large mixing bowl, combine the sour cream, mayonnaise, and chopped onion. Stir until smooth. Then add garlic powder, onion powder, salt, black pepper, and optional cayenne or red pepper flakes. Mix thoroughly.

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Step 4: Fold in the Spinach and Cheeses

Add the well-drained spinach to the bowl and mix until evenly incorporated. Stir in 1 1/2 cups of the shredded cheddar cheese and all of the Parmesan cheese. Mix gently with a spatula to avoid breaking down the spinach too much.

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Step 5: Transfer to Baking Dish and Top

Spread the spinach mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese on top, followed by a layer of breadcrumbs or crushed crackers for a crispy finish.

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Step 6: Bake to Perfection

Place the casserole in the preheated oven and bake uncovered for 35 to 40 minutes, or until the top is golden brown and bubbling around the edges. If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking.

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Step 7: Cool Slightly and Serve

Allow the casserole to rest for 5–10 minutes before serving. This helps it set and makes it easier to cut clean slices. Serve warm as a side dish or a hearty vegetarian main.

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Notes

This casserole can easily be adjusted to suit your taste preferences. You can swap cheddar for Monterey Jack or a cheese blend for a milder profile. Adding a handful of chopped mushrooms, artichoke hearts, or diced cooked bacon can bring even more depth to the dish. It also works well as a make-ahead option — assemble it the night before, then bake it fresh the next day. For a gluten-free version, use gluten-free breadcrumbs or omit the topping entirely.

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Watch Out for These Mistakes While Cooking

• Not draining spinach well: Excess moisture will make the casserole watery and prevent it from setting properly.
• Overmixing: Stir gently when incorporating the spinach and cheese to avoid breaking down the ingredients too much.
• Baking at the wrong temperature: An oven that’s too hot may burn the top before the inside is warmed through.
• Using low-fat substitutes: Sour cream and mayo provide richness — using low-fat versions may alter the final texture and taste.
• Skipping the resting time: Letting the casserole cool for a few minutes before serving helps it hold its shape when sliced.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 300°F until heated through. If freezing, wrap the unbaked casserole tightly in plastic wrap and foil; it can be frozen for up to 2 months. Thaw in the fridge overnight and bake as directed.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 310 kcal
• Protein: 11g
• Fat: 26g
• Saturated Fat: 10g
• Carbohydrates: 9g
• Fiber: 2g
• Sugar: 2g
• Sodium: 480mg
• Cholesterol: 45mg

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Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes! Just sauté fresh spinach until wilted and drain off any excess moisture. You’ll need about 1.5 pounds of fresh spinach to match the volume of frozen.

Can I make this casserole ahead of time?

Absolutely. Assemble the casserole, cover, and refrigerate it for up to 24 hours before baking. Bring it to room temperature before placing it in the oven.

What cheeses work best?

Sharp cheddar is classic, but you can also try mozzarella for stretchiness, Gruyère for nuttiness, or a blend for more complexity.

Is it suitable for vegetarians?

Yes — it contains no meat. Just be sure your cheese is rennet-free if you’re preparing it for strict vegetarians.

Can I freeze leftovers?

Yes, freeze in individual portions or as a whole. Wrap tightly and label with the date. Reheat directly from frozen or after thawing in the fridge.

How do I reheat it without drying it out?

Cover with foil and warm in a 300°F oven until heated through. For microwaving, cover and use a lower power setting.

Can I add protein to make it a full meal?

Sure! Cooked chicken, turkey, or crumbled sausage can be mixed in before baking.

What can I serve with this dish?

It pairs well with roasted chicken, glazed ham, or even as part of a brunch spread with eggs and toast.

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Conclusion

Trisha Yearwood’s Spinach Casserole is a rich, satisfying dish that’s as simple to make as it is to love. With its creamy texture, golden crust, and comforting flavors, it’s sure to earn a spot in your go-to recipe rotation. Whether served at a holiday feast or a weeknight dinner, it brings Southern charm and hearty goodness to every bite.

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