Trisha Yearwood’s Spinach Casserole

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This rich and comforting spinach casserole is a Southern classic made famous by Trisha Yearwood. Creamy, cheesy, and topped with a golden-brown crust, it’s the ultimate comfort food that turns a simple vegetable into a standout dish. Whether you’re preparing a holiday meal, a potluck favorite, or just craving something cozy and satisfying, this casserole delivers flavor and warmth in every bite.

Made with tender cooked spinach, a velvety cheese sauce, and a crispy breadcrumb topping, Trisha Yearwood’s Spinach Casserole is beloved for its balance of indulgence and heartiness. The flavors meld together beautifully as it bakes, creating a dish that’s creamy on the inside and delightfully crisp on top. It’s a perfect side dish but often ends up stealing the show.

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Why You’ll Love This Spinach Casserole

This casserole is a crowd-pleaser thanks to its creamy texture, savory cheese, and satisfying crunch. It’s easy to prepare ahead of time, travels well, and pairs with just about any main dish—from roast chicken to holiday ham. Even picky eaters are known to go back for seconds. It’s not just a way to eat your greens—it’s a way to crave them.

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Preparation Phase & Tools to Use

To make Trisha Yearwood’s Spinach Casserole, you’ll need a few essential kitchen tools:

• Large skillet or saucepan – For preparing the creamy cheese sauce.
• Mixing bowls – To combine and mix your ingredients before baking.
• 9×13-inch baking dish – A ceramic or glass baking dish allows even cooking and gives the casserole a golden crust.
• Whisk – Essential for making a smooth sauce.
• Spatula or wooden spoon – Helps mix the spinach and sauce thoroughly.

Each tool plays a vital role: the skillet builds flavor, the whisk prevents lumps, and the baking dish ensures the casserole bakes evenly and beautifully.

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Preparation Tips

Be sure to squeeze as much moisture as possible from the cooked spinach—excess water can make your casserole runny. When making the cheese sauce, use low heat and stir constantly to avoid curdling or burning. Let the casserole sit for a few minutes after baking; this helps it set and makes serving cleaner and easier. If you want extra crunch, sprinkle a little more breadcrumb and cheese topping before baking. It’s a small detail that adds a huge payoff.

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Ingredients for Trisha Yearwood’s Spinach Casserole

• 2 (10-ounce) packages of frozen chopped spinach, thawed and well-drained
• 1/4 cup (half stick) unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg (optional, for warmth and depth)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup seasoned breadcrumbs (panko works great for crunch)
• Cooking spray or butter (for greasing the baking dish)

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Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter. Set aside.

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Step 2: Sauté the Aromatics

In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.

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Step 3: Make the Roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 1 minute to cook out the raw flour taste. This step creates a base for your creamy sauce.

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Step 4: Create the Creamy Cheese Sauce

Slowly pour in the milk while whisking to prevent lumps. Then add the heavy cream. Cook and stir for 4-5 minutes until the mixture thickens slightly. Season with salt, pepper, and nutmeg (if using). Reduce heat to low and stir in the shredded cheddar and half of the Parmesan cheese until fully melted and smooth.

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Step 5: Combine Spinach and Sauce

Add the well-drained spinach to the cheese sauce. Stir until the spinach is evenly coated and everything is combined into a creamy mixture.

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Step 6: Assemble the Casserole

Transfer the spinach mixture to the prepared baking dish. Spread evenly. Top with the remaining Parmesan cheese and then sprinkle the seasoned breadcrumbs across the top.

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Step 7: Bake Until Golden and Bubbly

Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

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Step 8: Rest and Serve

Allow the casserole to rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes for easier slicing and serving. Serve warm as a side or even as a meatless main dish.

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Notes

This spinach casserole works beautifully as a make-ahead dish. You can assemble it a day in advance and refrigerate it until ready to bake. If you’re reheating leftovers, a quick 10-15 minutes in a 350°F oven will restore its crispy top and creamy center. Feel free to swap out cheddar for Gruyère or mozzarella if you prefer a different cheese profile, and you can also mix in a bit of cream cheese for extra richness.

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Watch Out for These Mistakes While Cooking

1. Not draining the spinach enough – Excess water will thin out the cheese sauce and make the casserole soupy.
2. Overcooking the sauce – Keep your heat moderate and stir frequently to avoid burning the dairy.
3. Skipping the breadcrumb topping – This step adds texture and contrast, elevating the overall dish.
4. Adding cheese all at once – Stir the cheese in gradually on low heat to ensure a smooth, non-grainy sauce.
5. Not letting it rest before serving – Resting time is crucial for setting the casserole and enhancing flavor.

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Storage Instructions

Let the casserole cool completely before storing. Cover tightly with plastic wrap or foil, or transfer to an airtight container. It can be refrigerated for up to 4 days. For freezing, wrap the casserole dish in plastic and foil and store for up to 2 months. Thaw overnight in the fridge before reheating at 350°F until heated through and bubbly. Avoid microwaving to preserve the crispy top.

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Estimated Nutrition

• Serving Size: 1 portion (approx. 1/8 of casserole)
• Calories: ~280
• Total Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 480mg
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 9g

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Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes! Use about 1.5 pounds of fresh spinach. Sauté it until wilted, then squeeze out as much liquid as possible.

Can I make this casserole ahead of time?

Absolutely. You can prepare and refrigerate it 1 day ahead. Bake when ready to serve.

What cheeses work best for this casserole?

Sharp cheddar is classic, but Gruyère, mozzarella, or Monterey Jack are delicious alternatives.

Is this spinach casserole vegetarian?

Yes, this recipe is vegetarian as long as your cheese doesn’t contain animal rennet.

Can I add protein to make it a main dish?

Definitely. Cooked bacon, diced ham, or shredded chicken all blend well with the flavors.

What should I serve with spinach casserole?

It pairs beautifully with roasted meats, grilled chicken, baked salmon, or even a simple side salad.

How do I reheat leftovers?

Bake at 350°F for 10–15 minutes. This keeps the top crispy. Avoid microwaving if possible.

Can I freeze this casserole?

Yes. Wrap tightly and freeze up to 2 months. Thaw in the fridge and reheat in the oven.

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Conclusion

Trisha Yearwood’s Spinach Casserole is more than just a side dish—it’s a creamy, cheesy celebration of comfort food done right. Whether served at a family gathering, weeknight dinner, or holiday spread, it always delivers flavor, texture, and satisfaction. Simple to prepare, easy to adapt, and loved by all ages, this casserole is sure to become a go-to favorite in your kitchen.

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