Name: Trisha Yearwood's Spinach Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 4 ounces cream cheese, softened; 1 cup shredded cheddar cheese, divided; 2 pounds spinach (fresh or frozen and drained); 1⁄4 teaspoon ground nutmeg; 1⁄2 teaspoon salt; 1⁄2 teaspoon black pepper; 1⁄3 cup grated Parmesan cheese; 1⁄2 cup Panko breadcrumbs

Creamy, cheesy, and bubbling with savory comfort, Trisha Yearwood’s Spinach Casserole is a soul-soothing dish that delivers both nostalgia and flavor in every bite. Perfect for weeknight dinners, holiday spreads, or potlucks, this crowd-pleasing casserole turns humble spinach into something rich and indulgent.

Topped with a golden crust of breadcrumbs and melted cheese, the creamy spinach mixture underneath is seasoned just right, blending tender greens with the warmth of nutmeg and the richness of a velvety white sauce. Whether you’re cooking for guests or just craving a cozy dish at home, this casserole brings Southern comfort to your table.

Why You’ll Love This Spinach Casserole

It’s a perfect side or main dish that complements just about any protein.
Uses simple ingredients but tastes gourmet.
An excellent way to get even picky eaters to love their greens.
Easy to make ahead and bake later.

What Kind of Spinach Works Best?

Fresh baby spinach gives the brightest flavor and tender texture, but frozen spinach works well too—just be sure to thoroughly drain and squeeze out any excess water. This ensures the casserole stays creamy, not watery.

Ingredients for the Trisha Yearwood Spinach Casserole

Each ingredient plays a key role in making this casserole creamy, flavorful, and satisfying:

Spinach: The star of the show, offering vibrant color and earthy flavor.
Butter: Adds richness and helps build the roux for the sauce.
All-purpose flour: Combines with butter to thicken the sauce.
Milk: Makes the base of the creamy sauce.
Cream cheese: Adds tang and a luscious texture.
Cheddar cheese: Melts into the casserole for sharp, gooey goodness.
Parmesan cheese: Lends a salty, nutty finish to the top.
Breadcrumbs (Panko preferred): For that irresistible golden crust.
Nutmeg: A pinch enhances the creamy sauce and spinach.
Salt & black pepper: Basic seasoning to taste.

How To Make the Trisha Yearwood Spinach Casserole

Step 1: Preheat & Prep

Preheat your oven to 375°F. Butter a 9×13 baking dish and set aside. If using fresh spinach, blanch it quickly in boiling water and then drain. If using frozen, defrost and squeeze out all moisture.

Step 2: Make the Cream Sauce

In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Slowly add milk while whisking until smooth. Cook until thickened, then stir in cream cheese until melted and blended.

Step 3: Combine Spinach & Cheese

In a large mixing bowl, combine the spinach with the cream sauce, half of the cheddar, and a pinch of nutmeg, salt, and pepper. Stir until evenly combined.

Step 4: Assemble the Casserole

Pour the spinach mixture into the prepared dish. Top with the remaining cheddar, parmesan, and a generous sprinkle of Panko breadcrumbs.

Step 5: Bake to Perfection

Bake for 25–30 minutes, or until the top is golden and bubbling. Let cool slightly before serving.

How to Serve and Store Trisha Yearwood’s Spinach Casserole

This creamy casserole feeds about 6 people as a side, or 4 as a main course with hearty servings. Serve it hot straight from the oven with a spoon for that oozy, cheesy experience.

To store, let the casserole cool completely, then cover tightly and refrigerate for up to 3 days. To reheat, bake in a 350°F oven until warmed through or microwave individual portions.

For freezing, use an oven-safe dish and wrap tightly with foil. It can be frozen for up to 2 months. Thaw in the fridge overnight and reheat before serving.