Description

Trisha Yearwood’s Spinach Casserole is a creamy, cheesy Southern favorite made with frozen spinach, cream of mushroom soup, cheddar cheese, and a buttery cracker topping. This comforting casserole is simple to prepare and perfect for holidays, family gatherings, or weeknight dinners, delivering rich flavors and a satisfying texture with minimal effort.

Ingredients

Scale

Main 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
1 teaspoon salt
1/2 teaspoon black pepper

Topping

3 tablespoons butter, melted
1 cup crushed butter crackers

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Instructions

Prepare Spinach: Thaw the frozen spinach completely and then squeeze out all excess moisture using a clean towel or cheesecloth to prevent a watery casserole.
Mix Base Ingredients: In a large mixing bowl, combine the sour cream, cream of mushroom soup, shredded cheddar cheese, beaten eggs, and finely chopped onion. Stir until well blended for a creamy base.
Combine Spinach and Seasonings: Fold the drained spinach into the mixture until evenly incorporated. Season the mixture with salt and black pepper to taste, ensuring balanced flavor.
Preheat Oven: Set the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Assemble Casserole: Spread the spinach mixture evenly into the prepared baking dish, smoothing the top for an even layer.
Prepare Topping: Mix the melted butter with the crushed butter crackers in a small bowl, then sprinkle this mixture evenly over the spinach layer to create a golden, crispy topping.
Bake: Place the casserole uncovered in the preheated oven and bake for 30–35 minutes until the top is bubbly and golden brown.
Rest and Serve: Remove from oven and let the casserole rest for 5–10 minutes before serving to allow it to set and cool slightly.

Notes

You can substitute cream of celery soup for a lighter flavor variation.
For extra richness, add 1/4 cup cream cheese into the base mixture before baking.
To prepare ahead, assemble the casserole without baking and store it covered in the refrigerator for up to 24 hours before baking.