Who knew you could make a down home spinach casserole with a crunchy top that’s made with some good old Ritz crackers? The casserole itself includes plenty of yummy ingredients like spinach, cream of mushroom soup, shredded cheddar cheese and more. Comfort food indeed!
How to Make Spinach Casserole
It’s super easy to make this down home spinach casserole from scratch thanks to this fantastic recipe:
- Preheat the oven. Preheat the oven to 350℉.
- Prepare the cooking skillet. Melt 2 tablespoons of butter in a skillet over medium heat.
- Cook the spinach. Add the fresh spinach and cook, stirring frequently until the spinach is wilted.
- Add the soup, milk and sour cream. Add the condensed cream of mushroom soup, milk and sour cream and stir to combine.
- Add the cheese. Remove from the heat, add the shredded cheddar cheese and stir to combine.
- Transfer to a baking dish. Transfer the mixture to a baking dish.
- Prepare the cracker mixture. Add 1 tablespoon of melted butter and coarsely crushed Ritz crackers to a bowl and mix to combine.
- Add the topping. Top the casserole with the cracker mixture.
- Bake. Bake the casserole in the preheated oven for 20 minutes (or until golden).
- Serve. Serve the spinach casserole warm.
Is Spinach Casserole Dairy-Free?
This particular spinach casserole recipe isn’t dairy-free – but that doesn’t mean that you can’t modify it slightly to make it 100% dairy-free. Here’s how:
- Swap out the milk for a dairy-free option like almond milk or soy milk.
- Make your own homemade white sauce to make a dairy-free version of cream of mushroom soup.
- Make your own homemade dairy-free substitute for sour cream with soy milk, soy yogurt, lemon juice and cornstarch.
- Swap out the butter for a dairy-free option like almond butter.
Can I Freeze This Spinach Casserole for Later?
Yes, you can easily freeze this down home spinach casserole to enjoy for later.
The first thing that you’ll need to do is allow the casserole to cool off completely after baking. Wrap the casserole in plastic wrap and then add a layer of aluminum foil. Store the casserole in the freezer for up to 3 months.
To reheat, thaw the casserole in the fridge overnight and then reheat in the oven at 350℉ for 20 to 30 minutes (or until heated through).
(Also try: Pineapple Casserole)Print
Down Home Spinach Casserole with a Crunchy Top
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- 1 ½ pounds fresh spinach
- 2/3 cup condensed cream of mushroom soup
- ¼ cup milk
- ½ cup sour cream
- 1 cup shredded cheddar
- 3 tbsp butter
- 1 cup coarsely crushed Ritz crackers
- salt and black pepper to taste
- Preheat oven to 350ºF.
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add the spinach and cook, stirring frequently until the spinach is wilted.
- Add the mushroom soup, milk and sour cream and stir to combine.
- Remove from the heat.
- Add the cheddar and stir to combine.
- Transfer the mixture to a baking dish.
- In a bowl combine 1 tablespoon of melted butter and crushed crackers.
- Top the casserole with cracker mixture.
- Bake in preheated oven for 20 minutes or until golden.