This spinach casserole recipe is easy, quick, affordable and couldn’t be more delicious! My sister-in-law made this while my wife and I were still dating and I always looked forward to it when she made it. I have recently started making this on Mondays and my wife and I take it to work for lunches. It is satisfying but not too filling. This is another versatile dish where other vegetables or meats can be added. It is perfect for your crockpot. I have had co-workers say that the spinach casserole recipe would be great at a brunch item.

Easy and affordible spinach casserole Cleveland Cooking

Spinach in the spinach casserole recipe

I made the recipe with two 10 ounce bags of fresh spinach that I wilted in a pan with a little bit of olive oil. Just add two tablespoons of olive oil to a pan over medium heat and add the spinach. Place the lid on and stir occasionally. The spinach will start to wilt almost right away. Strain the spinach well after it is all wilted. The other option is to purchase two 10 ounce packages of frozen spinach and thaw and drain them. It is very important to try and get as much moisture as possible out of the frozen spinach.

Cheeses

The two types of cheese in the spinach casserole recipe are cottage cheese and two cups of shredded cheese of your choice. First the cottage cheese. If you do not have cottage cheese on hand do not worry! I have used ricotta instead! The other cheese is two cups of your choice. I have used mostly good melting cheeses. Cheeses such as monterey jack, mozzarella, provolone, swiss, etc. The choice is up to you. Make it your own!

Variations on the spinach casserole recipe

I love adding quartered baby bella mushrooms to this dish. They add a nice texture to the dish! I have also added chicken, sausage, or shrimp on occasion to mix it up a bit. You can take this spinach casserole recipe in many different directions! This recipe goes great with my spiced baked ham recipe!

Please visit my sides and salads page for more ideas!