Description
Trisha Yearwood’s Spinach Casserole is a creamy, cheesy Southern classic made with frozen spinach, cream of mushroom soup, cheddar cheese, and a golden cracker topping. This easy spinach casserole is perfect for holidays, potlucks, or weeknight dinners. Discover how to make this crowd-pleasing comfort food with simple pantry staples.
Ingredients
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 can cream of mushroom soup
1 cup shredded cheddar cheese
2 large eggs, beaten
1 small onion, finely chopped
3 tablespoons butter, melted
1 cup crushed butter crackers
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Thaw the frozen spinach and squeeze out all excess moisture using a clean towel or cheesecloth.
2. In a large bowl, mix together sour cream, cream of mushroom soup, cheddar cheese, eggs, and chopped onion.
3. Stir the drained spinach into the mixture until evenly combined. Season with salt and pepper.
4. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
5. Spread the spinach mixture evenly in the prepared dish.
6. Mix the melted butter with the crushed crackers and sprinkle the topping evenly over the casserole.
7. Bake uncovered for 30–35 minutes or until bubbly and golden on top.
8. Let it rest for 5–10 minutes before serving.
Notes
Cream of celery soup can be used instead of mushroom for a lighter flavor.
For added richness, stir in 1/4 cup of cream cheese to the base.
To make it ahead, assemble without baking and refrigerate up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 265
- Sugar: 2g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg