Introduction
The oven hums, butter melts, and the kitchen fills with a warm, savory perfume—nutty Parmesan mingling with sweetly cooked spinach, a whisper of Worcestershire, and the toasty crunch of golden breadcrumbs. Spinach Rockefeller Casserole is comfort on a plate: creamy pockets of tender spinach, a slightly chewy breadcrumb top, and that glossy, bubbling finish that makes everyone lean in for a second spoonful. It’s the kind of dish that evokes cozy family breakfasts, generous holiday tables, or weeknight sides that feel unexpectedly celebratory.
This casserole is perfect when you want an easy but impressive vegetable dish: bring it to brunches, tuck it alongside roast chicken for dinner, or serve small spoonfuls as an elegant hors d’oeuvre at gatherings. If you love classic casseroles and crave another reliable crowd-pleaser, it pairs beautifully with other comfort-food bakes—try it after checking out a savory take on Campbell’s green bean casserole to round out a nostalgic spread: Campbell’s green bean casserole.
At a Glance
- Prep Time: 15 minutes (plus thawing time if your spinach is frozen solid)
- Cook Time: 25–30 minutes (spinach on stove + bake time)
- Total Time: ~40–45 minutes
- Servings: 6
- Difficulty Level: Easy — great for beginner cooks
Nutrition Highlights
Estimated nutrition per serving (1/6 of the recipe). Values are approximations calculated using USDA FoodData Central ingredient profiles and standard food composition data; actual values may vary based on brands and substitutions.
- Calories: ~295 kcal
- Protein: ~8 g
- Carbohydrates: ~15 g
- Fat: ~23 g
- Fiber: ~2.6 g
- Sodium: ~480 mg
Notes: These figures are rounded estimates. Nutrient values were derived from USDA FoodData Central item profiles and cross-checked with general nutrition references from government health sites. If you need precise nutritional tracking (for medical reasons or strict meal planning), weigh your ingredients and use a nutrition calculator that references FoodData Central.
Why You’ll Love It
This casserole balances comfort and nostalgia with practical ease. The aroma and texture—creamy, buttery spinach underscored by a crisp Parmesan-breadcrumb topping—make it instantly craveable. It’s a forgiving recipe that scales for holidays or weeknight meals and delivers a serving of leafy greens without feeling like “health food.” For families, it’s a gentle way to introduce spinach to pickier eaters; for hosts, it’s a make-ahead winner that looks elegant on the table. The flavors are familiar (buttery, savory, slightly tangy from Worcestershire) and pair with almost any main course.
Step-by-Step Instructions
Ingredients
- 2 boxes frozen chopped spinach (thawed; see tips below)
- 1/4 cup water
- 3 slices white bread, crusts removed, torn into pieces
- 1/2 cup butter (1 stick)
- 1 tsp celery salt
- 1 1/2 tsps Worcestershire sauce
- 1/4 tsp garlic salt
- 2 tbsp butter, melted (for topping)
- 1/2 cup coarse, fresh breadcrumbs
- 1/2 cup grated Parmesan
Optional ingredients and substitutions
- Use fresh spinach (about 1.5–2 lbs raw) in place of frozen — sauté until wilted and liquids reduced.
- Substitute olive oil for butter to reduce saturated fat (but the top won’t be as rich).
- Use whole-wheat or gluten-free bread and breadcrumbs for a gluten-free version.
- Add 1/4–1/2 cup finely chopped shallots or sautéed onion for more depth.
- For a cheesier top, mix in 1/4 cup shredded sharp cheddar with the Parmesan.
Method (numbered)
- Preheat the oven to 400ºF.
- In a medium saucepan, combine the frozen chopped spinach and 1/4 cup water. Cook over medium heat for 10–15 minutes, stirring frequently without draining.
- Add torn bread pieces, 1/2 cup butter, celery salt, Worcestershire sauce, and garlic salt to the cooked spinach. Mix well and simmer for an additional 10 minutes, allowing the bread to absorb moisture and flavors.
- In a small bowl, mix the 2 tbsp melted butter with the breadcrumbs and Parmesan until crumbly and evenly combined.
- Lightly butter a small round casserole dish. Spread the spinach mixture evenly in the dish and top with the breadcrumb mixture.
- Bake for approximately 15 minutes or until the topping is golden brown and the casserole is bubbly.
- Remove from oven and let rest 5 minutes before serving.
Practical tips
- If your frozen spinach is icy, thaw it first in the fridge and squeeze out excess water to avoid a watery casserole (if you prefer, follow the recipe’s method of cooking without draining, but expect slightly different texture).
- Avoid overmixing once the breadcrumbs are added—keep the topping loose so it crisps up.
- Check doneness by looking for golden color and bubbling at the edges; the center should be hot throughout.
- For extra browning on top, place under the broiler for 1–2 minutes, watching carefully.
Best Pairings
- Main dishes: Roast chicken, baked salmon, or a holiday ham.
- Breakfast/brunch: Spoon onto buttered toast, or serve alongside omelettes and quiche.
- Light meal: Pair with a warm grain salad or a bowl of tomato soup for contrast.
- Beverages: A bright, acidic white wine (Sauvignon Blanc) or a crisp iced tea cuts through the richness.
- Presentation tip: Serve in small ramekins for individual portions at gatherings, or place in a shallow casserole dish for family-style service.
Storing Leftovers
- Room temperature: Not recommended to keep more than 2 hours (food safety guideline for perishable cooked dishes).
- Refrigeration: Store in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container or wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Bake covered at 350ºF until warmed through (about 15–20 minutes) or microwave individual portions, then crisp the top under a broiler if desired.
Chef’s Advice
- Texture is everything: aim for a moist but not soupy spinach base so the topping can crisp. If your mix seems too wet, add a few more torn bread pieces or dry breadcrumbs while simmering.
- Butter quality shows: use a good-quality butter for depth; if using salted butter, reduce added salt measurements.
- Breadcrumbs: coarse, fresh breadcrumbs give the best crunch. If using store-bought fine crumbs, add a tablespoon of melted butter to help them brown.
- Timing: let the casserole rest briefly after baking—this helps it set, making serving neater.
Creative Twists
- Vegan version: Use vegan butter and omit Parmesan; mix nutritional yeast (2–3 tbsp) into the breadcrumbs for a cheesy flavor and use gluten-free breadcrumbs if needed.
- Mushroom & shallot addition: Sauté 1 cup finely chopped mushrooms and 1/4 cup shallots, add to the spinach base for an umami boost.
- Bacon-Parmesan crunch: Stir 4 slices cooked, chopped bacon into the breadcrumb topping for a smoky, crispy finish.
- Lemon & herb lift: Add a teaspoon of lemon zest and 1 tbsp chopped fresh parsley to the spinach mixture for brightness and color.
Recipe Q&A
Q: Can I use fresh spinach instead of frozen?
A: Yes. Use about 1.5–2 lbs fresh; sauté until wilted and cook off excess liquid before proceeding. This yields a fresher flavor but requires extra prep.
Q: My casserole came out watery—how can I fix that?
A: Next time squeeze or drain thawed spinach well, or add a few extra torn bread pieces while simmering to absorb moisture. Simmer longer to evaporate excess liquid.
Q: Can I make this ahead?
A: Absolutely. Assemble up to the breadcrumb-topping step, cover, refrigerate for up to 24 hours, then bake as directed (you may need a few extra minutes).
Q: How can I make this lower in fat?
A: Substitute part or all of the butter with olive oil, reduce the butter in the topping, or use a smaller amount of Parmesan. The flavor will be lighter but still satisfying.
Q: Are there good leftover uses?
A: Yes—stir warmed leftovers into cooked pasta, spoon over baked potatoes, or use as a hearty filling for savory crepes.
Conclusion
Spinach Rockefeller Casserole is an approachable, flavorful dish that elevates humble frozen spinach into something golden, creamy, and shareable. It’s ideal for holiday tables, weeknight dinners, or anytime you want a vegetable side that feels indulgent without fuss. Try it, adapt it, and share your variations—this is a recipe that welcomes creativity.
For a nostalgic family-style version and additional background, see this classic take on Spinach Rockefeller at Grandmother’s Spinach Rockefeller recipe at The Hungry Bluebird. For a historic New Orleans perspective and a famous restaurant rendition, consult the Galatoire’s Spinach Rockefeller entry at Galatoire’s Spinach Rockefeller on Louisiana Kitchen & Culture.
If you enjoyed this recipe, try another comforting casserole variation like the cheesy hamburger rice casserole: cheesy hamburger rice casserole.
Print
Spinach Rockefeller Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy spinach casserole topped with crispy Parmesan breadcrumbs, perfect for brunch or dinner.
Ingredients
- 2 boxes frozen chopped spinach (thawed)
- 1/4 cup water
- 3 slices white bread, crusts removed, torn into pieces
- 1/2 cup butter (1 stick)
- 1 tsp celery salt
- 1 1/2 tsps Worcestershire sauce
- 1/4 tsp garlic salt
- 2 tbsp butter, melted (for topping)
- 1/2 cup coarse, fresh breadcrumbs
- 1/2 cup grated Parmesan
Instructions
- Preheat the oven to 400ºF.
- In a medium saucepan, combine the frozen chopped spinach and 1/4 cup water. Cook over medium heat for 10–15 minutes, stirring frequently without draining.
- Add torn bread pieces, 1/2 cup butter, celery salt, Worcestershire sauce, and garlic salt to the cooked spinach. Mix well and simmer for an additional 10 minutes.
- In a small bowl, mix the 2 tbsp melted butter with the breadcrumbs and Parmesan until crumbly.
- Lightly butter a small round casserole dish. Spread the spinach mixture evenly and top with the breadcrumb mixture.
- Bake for approximately 15 minutes or until the topping is golden brown and the casserole is bubbly.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For a vegan version, use vegan butter and nutritional yeast instead of Parmesan. If using fresh spinach, sauté until wilted before proceeding with the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 2g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2.6g
- Protein: 8g
- Cholesterol: 60mg
