Creamy Spinach Broccoli Cheese Casserole Recipe
This Creamy Spinach Broccoli Cheese Casserole is a comforting, cheesy baked dish featuring tender broccoli and spinach blended in a rich, creamy cheese sauce with sharp cheddar, mozzarella, and Parmesan. Topped with a golden breadcrumb crust, this casserole is perfect as a hearty side or vegetarian main, offering a warm and satisfying way to enjoy seasonal greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets (about 1 large head)
- 2 cups fresh spinach (chopped) or 1 cup frozen spinach (thawed and drained)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
Dairy & Cheese
- 1 ½ cups shredded sharp cheddar cheese (divided, reserve ½ cup for topping)
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese (softened)
- ½ cup sour cream
- ½ cup milk (or heavy cream for richer texture)
- ½ cup grated Parmesan cheese (optional)
- 2 tablespoons butter (melted, for topping)
Seasonings & Toppings
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Pinch of ground nutmeg (optional)
- ½ cup breadcrumbs (optional topping)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for assembling the casserole.
- Prepare the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 2–3 minutes until tender-crisp. Drain them thoroughly and set aside to cool slightly.
- Cook the Aromatics and Spinach: In a skillet over medium heat, sauté the diced onion for 3–4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Then add the fresh spinach and cook until wilted, or, if using frozen, ensure it is fully thawed and drained before adding. Remove the skillet from heat.
- Make the Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, milk, shredded cheddar cheese (reserve ½ cup for topping), shredded mozzarella cheese, Parmesan cheese (if using), salt, black pepper, paprika, and a pinch of nutmeg if desired. Stir thoroughly until the mixture is smooth and well blended.
- Combine Everything: Fold the cooked broccoli and spinach mixture into the cheese sauce, stirring gently to evenly coat all vegetables with the creamy cheese mixture.
- Assemble the Casserole: Transfer the combined mixture into the prepared baking dish. Sprinkle the reserved ½ cup cheddar cheese evenly over the top. If using breadcrumbs, mix them with the melted butter and sprinkle this topping evenly over the casserole to add a crunchy crust.
- Bake: Place the casserole in the oven and bake uncovered for 25–30 minutes, until the casserole is hot, bubbly, and the top is golden brown and crisp.
- Rest and Serve: Remove from the oven and allow the casserole to rest for 5–10 minutes before serving. This resting time helps the casserole set for cleaner slices and better texture.
Notes
- You can substitute frozen spinach for fresh; just ensure it is fully thawed and drained to prevent excess moisture.
- For a richer casserole, use heavy cream instead of milk.
- The Parmesan cheese and breadcrumb topping are optional but add extra flavor and texture.
- Use sharp cheddar for a more pronounced cheese flavor.
- The casserole can be prepared ahead and stored in the refrigerator for up to one day before baking.
Keywords: spinach casserole, broccoli casserole, cheesy casserole, vegetarian casserole, baked vegetable casserole, creamy casserole
