Creamed Spinach Casserole is a side dish worthy of the holiday table! Tender, fresh spinach is simmered in an Asiago-cream cheese sauce, topped with buttery bread crumbs and baked until perfectly bubbly. Serve this Creamed Spinach Casserole alongside a holiday roast or set on your weeknight dinner table.
Asiago-Cream Cheese Sauce
The base of this whole casserole is a decadently smooth and delicious Asiago-cream cheese sauce. It is made from a garlicky-onion roux, heavy cream, cream cheese and shredded Asiago cheese. The combination of it all is so good! The Asiago cheese really sets it apart. If you don’t have Asiago cheese, Parmesan cheese or an Italian Blend can also be used. But, I highly recommend giving Asiago a try! It is more creamy than Parmesan and has a slight salty-nutty taste to it that can’t be replaced.
Traditionally, a spinach casserole uses frozen spinach, but I love to use fresh! For one, I think it is easier to use than frozen (no defrosting, squeezing and draining here!). But, I also think it has a much better taste and texture! The fresh spinach holds up nicely to the cream sauce instead of disintegrating into it.
Fresh spinach will wilt down quite a bit once it is cooked, so don’t be alarmed if it seems like an overwhelming amount of spinach going into the pan! Work in batches so that you don’t loose all your spinach off the sides.
Buttery breadcrumb topping? Yes please! Everything is better with a little buttery breadcrumb topping, if you ask me. For this recipe, I like to use plain breadcrumbs. Flavored breadcrumbs can be a bit over-powering for this particular dish. We really want the creamy spinach underneath the breadcrumbs to shine! Think of the breadcrumb topping as the back-up singers. Wouldn’t be the same without them but doesn’t take the spotlight!
Bake until the breadcrumb topping is golden brown and the creamy casserole is bubbly and delicious.
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