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Creamed Spinach Casserole

 Creamed Spinach Casserole
THIS RECIPE comes from an old cookbook I received as a wedding gift in 1945. As they grew up, my children loved all vegetables, but they often requested spinach served this way. Through the years, it has remained a family favorite. —Jane Everett Pinehurst, North Carolina
2 ServingsPrep/Total Time: 30 min.


  • 1 package (10 ounces) frozen chopped spinach
  • 5 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup soft bread crumbs


  • Cook spinach according to package directions; drain well. Add 4
  • tablespoons butter, salt, pepper, cheese, eggs and milk.
  • Spoon into two greased 8-oz. baking dishes. Melt the remaining
  • butter; add crumbs. Sprinkle over spinach mixture. Bake, uncovered,
  • at 350° for 20-25 minutes or just until set. Yield: 2 servings.
Editor's Note: A shallow 1-qt. baking dish can be used instead of two 8-oz. dishes. Bake at 25-30 minutes.
Nutritional Facts: 1 serving (1 cup) equals 528 calories, 44 g fat (27 g saturated fat), 328 mg cholesterol, 1,308 mg sodium, 16 g carbohydrate, 5 g fiber, 20 g protein.