Asiago Creamed Spinach Casserole is a delicious vegetable side dish made with two kinds of cheese and cream. It’s perfect for assembling in advance for easy entertaining or to tame the dinner time rush.
Baked Asiago Creamed Spinach
If you aren’t a fan of raw spinach salad or need an alternative to say…steamed broccoli (ugh…it’s the only veg my kid wants these days), then you should definitely try this old school steakhouse staple.
It comes together quickly on the stove top before a final assembly in a casserole. You can stop right there and pop it in the oven later! It’s a great time saving side dish when you’re hosting guests for dinner or preparing a quality family meal.
This isn’t just for steak night, though. Pair this easy creamed spinach recipe with Baked Creamy Cheesy Chicken Breasts, Coq Au Vin Style Chicken Skewers, Roasted Butterflied Cornish Hens or Havarti + Apple Stuffed Pork Chops.
Gather Your Ingredients
Exact quantities are available in the recipe card below.
- Frozen cut leaf spinach — it’s economical and easy.
- Half & half — lighter than heavy cream, but still provides a luscious quality.
- Asiago cheese — has a sweet, nutty flavor. One that hasn’t been aged too long will melt nicely into the sauce. I recommend buying it in block form and shredded it yourself.
- Boursin cheese — the original with garlic & herbs. This is a sneaky way to add more flavor!
- Panko bread crumbs — because every good casserole needs a little crunchy topping.
- The supporting players — shallot, nutmeg, red pepper flakes, salt + black pepper, a little butter and olive oil.
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How To Make Asiago Creamed Spinach Casserole
- Sauté shallots in butter in a large skillet over medium heat. Add cream, nutmeg and red pepper flakes. Season with 1/4 teaspoon salt + a few grinds of black pepper, then lower the heat.
- Turn this into asiago cheese sauce by stirring in shredded asiago and Boursin until melted, about 2-3 minutes. Stir in the spinach to combine.
- Transfer to a prepared casserole. Top with additional asiago. Combine breadcrumbs and olive oil and sprinkle on top.
- Bake for 20 minutes at 350°F until bubbly.
Make Ahead + Freezer Option
To prep this ahead, complete steps 1 through 3 above. Cover and refrigerate for later. When you’re ready to bake, remove it to the counter for about 30 minutes before baking.
To freeze for later, bake in an oven/freezer safe container, then cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight, then reheat in a 350°F oven.
Prepping Frozen Spinach for This Recipe
You need a ton of spinach for this recipe, and frozen is an economical way to get it! You’ll need to thaw and drain the spinach first…unless you want soup. 😉
Choose a method to thaw frozen spinach:
- Thaw it in the refrigerator overnight.
- Place it in a colander over a bowl at room temperature.
- Defrost it in the microwave in a microwaveable container. (This is my favorite, mostly because I can never remember to do it overnight!)
Then, choose a method to squeeze the excess liquid from the spinach:
- Over the sink, squeeze clumps of spinach by hand.
- Press the spinach against the inside of a colander to drain.
- Roll it in a clean tea towel, then wring it out over the sink.
Substitutions + Extras
- Spinach — instead of frozen cut leaf, you can choose frozen chopped spinach for a different final texture, or wilt fresh spinach in a large pot (you’ll need about 2 pounds of fresh spinach!).
- Half & half — this is a 50/50 mix of whole milk and heavy whipping cream (aka heavy cream). So, if you have whole milk and heavy cream on hand, use 3/4 cup of each, or play around with a ratio that suits you. Fat free milk may require you to add a thickener like all purpose flour (to make a roux) or cornstarch.
- Boursin cheese — substitute with cream cheese (regular or whipped, measured by weight). Because Boursin is flavored, I might also mince one or two garlic cloves and add your favorite herbs if using plain cream cheese.
- Parmesan cheese — more cheese…why not? Combine some parm (oh, or some pecorino romano cheese) with the breadcrumbs for a cheesy, crunchy topping.
Storing + Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan on the stovetop over moderately low heat, covered with foil in a 350°F oven, or using short bursts in the microwave. If helpful, stir in a little more cream while reheating.
Eat Your Veggies!
- Grilled Carrots with Carrot Top Persillade
- Hasselback Sweet Potatoes with Pumpkin Seed Pesto Butter
- Air Fryer German Style Potato Salad
- Roasted Garlic + Mascarpone Mashed Potatoes
- Grilled Asparagus with Anchovy Breadcrumbs
- Roasted Glazed Rainbow Carrots
- Cheesy Hashbrown Casserole with Corn Flake Topping
Asiago Creamed Spinach Casserole
- 1 tbsp unsalted butter
- 2 shallots finely minced
- 1½ cups half & half
- ⅛ tsp nutmeg
- 1 pinch red pepper flakes optional
- ¼ tsp kosher salt
- fresh cracked black pepper to taste
- 5 oz asiago cheese shredded off the block, about 2½ cups unpacked, divided
- 5 oz Boursin cheese 1 package
- 20 oz frozen cut leaf spinach thawed and squeezed dry (*see notes section)
- ¼ cup panko breadcrumbs
- ½ tbsp olive oil
- Preheat oven to 350°F. Spritz a 1-quart casserole dish with cooking spray.
- Melt butter in a skillet over medium heat. Add shallots and cook for about 4 minutes until translucent, but not browned. Pour in the half & half; add nutmeg and red pepper flakes. Season with salt and a few grinds of black pepper. Lower the heat to medium-low.
- Stir in 4 oz (~2 cups) of asiago and all the Boursin cheese until melted. Stir in the spinach to combine.
- Thaw in the refrigerator overnight, in a colander over a bowl at room temperature, or defrost it in the microwave.
- Squeeze the excess liquid from the spinach over the sink by hand, press the spinach against the inside of a colander to drain or roll it in a clean tea towel, then wring it out over the sink.
- To prep this ahead, complete steps 1 through 3 above. Cover and refrigerate for later. When you’re ready to bake, remove it to the counter for about 30 minutes before baking.
- To freeze for later, bake in an oven/freezer safe container, then cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight, then reheat in a 350°F oven.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan on the stovetop over moderately low heat, covered with foil in a 350°F oven, or using short bursts in the microwave. If helpful, stir in a little more cream while reheating.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.