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This small batch creamed spinach is a rich, creamy side dish with a crisp, golden topping. It’s easy to make, pairs perfectly with a variety of main courses, and works just as well for weeknight dinners as it does for holiday meals.
Why You’ll Love This Recipe
- Easy Creamed Spinach: Simple steps make steakhouse-style creamed spinach at home.
- Rich and Creamy Texture: Cream cheese replaces a béchamel sauce for smooth, creamy results.
- Small Batch Creamed Spinach: Perfect for one or two, with the option to double.
- Crispy Parmesan Topping: Golden breadcrumbs and Parmesan give a restaurant-quality finish.
- Holiday Side Dish: A classic choice for Thanksgiving for one or two, Christmas, or any holiday meal.
Creamed spinach is a classic side dish that I love making for both weeknight dinners and holiday meals.
This baked creamed spinach comes together with spinach, cream cheese, butter, and cheddar for a rich, creamy base, then gets topped with Parmesan and breadcrumbs for a golden, crisp finish.
Creamed spinach pairs wonderfully with sheet pan steak and potatoes, jerk chicken for one, a baked salmon fillet, or single serve stuffed bell peppers.
Ingredients
If you have any ingredients leftover from this easy creamed spinach recipe, check out our Leftover Ingredients Recipe Finder.
- Spinach: Use frozen spinach that has been thawed and well-drained. It’s convenient and easy to work with. If you’d like to use fresh spinach, substitute with about 1 pound, steamed, drained, and roughly chopped.
- Cream Cheese: Full-fat cream cheese gives the best richness. Light cream cheese or neufchâtel can also be used. Let it sit at room temperature for 30 minutes so it blends smoothly. Mascarpone or ricotta are good alternatives. Leftovers can be used in a small hot spinach dip or single serve cheesecake.
- Seasonings: Salt, black pepper, and a pinch of nutmeg enhance the flavor. Nutmeg adds warmth and pairs well with spinach, though you can leave it out or substitute with allspice.
- Breadcrumbs: Use seasoned store-bought breadcrumbs or use our small batch homemade breadcrumbs recipe.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Classic creamed spinach is delicious on its own, but you can easily customize it with these flavorful ideas.
- Spinach Madeline: A Louisiana spin on creamed spinach with a spicy, cheesy sauce. To make it, swap cheddar for pepper jack or add cayenne or Creole seasoning for heat.
- Add Toppings: Try sprinkling sun-dried tomatoes, crumbled bacon, fried onions, or sautéed mushrooms on top. Each option adds new textures and flavors to the dish.
- Mushroom & Spinach Gratin: Add sautéed mushrooms before baking and top with shredded cheese.
- Low-Carb Creamed Spinach: Skip the breadcrumb topping for a naturally gluten-free, low-carb side dish.
- Spinach Pasta Bake: Turn it into a main dish by mixing the creamed spinach with buttered noodles for a hearty meal.
How To Make Creamed Spinach
These photos and instructions help you visualize how to make steak-house style creamed spinach for one or two. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin: Heat oven to 350°F (177°C).
Thaw the Spinach:
- Place frozen spinach in a strainer under warm running water. Turn leaves until thawed, then squeeze out excess water.
- Other methods:
- Refrigerator: Thaw overnight in the fridge.
- Microwave: Defrost in a microwave-safe bowl until thawed.
Instructions
- In a medium bowl, combine squeezed spinach with softened cream cheese. Stir until well mixed.
- Add cheddar, melted butter, nutmeg, salt, and pepper. Stir to blend.
- Transfer mixture to a lightly buttered small baking dish.
Pro Tip: Use either a 4×6-inch baking dish (24 sq in) or a 5×5-inch dish (25 sq in), a 6×6-inch dish (thinner bake, cooks faster), or a 6.5-inch cast iron skillet.
- Sprinkle breadcrumbs and Parmesan evenly over the top. Place the dish on a rimmed baking sheet to catch spills.
- Bake 20–25 minutes, until golden. Let cool 5 minutes before serving.
Expert Tips
- Read First: Skim the full recipe and Ingredient Notes, then gather ingredients before starting.
- Baking Dish: Use a 4×6-inch dish (24 sq in) or a 5×5-inch dish (25 sq in) for best results, or a 6×6-inch dish (thinner, cooks faster), or a 6.5-inch cast iron skillet also work.
- Thaw & Drain Well: Squeeze out as much water as possible from the spinach to avoid a soggy casserole.
- Soften Cream Cheese: Let cream cheese sit at room temp before mixing so it blends smoothly without lumps.
Holiday Sides For Small Gatherings
Planning a holiday meal for one or two? These single serving and small batch recipes let you enjoy all the classics without the stress of leftovers. Pair them with a perfectly portioned turkey recipe and finish with a mini dessert for a complete holiday feast.
Side Dishes
- Small Batch Cornbread Dressing
- Small Green Bean Casserole
- Mini Carrot Soufflé
- Mashed Potatoes For One
- Small Corn Casserole
- Buttery Sautéed Green Beans
- Mini Sweet Potato Casserole
Turkey Recipes
Mini Desserts
Frequently Asked Questions
Yes. Use about 1 pound of fresh spinach, steamed, drained, and roughly chopped. Make sure to squeeze out as much liquid as possible so the dish doesn’t turn watery.
Drain thawed spinach very well by pressing or squeezing out excess liquid. If using fresh spinach, steam it first and squeeze out any moisture before adding to the recipe.
Yes. Assemble the dish, cover, and refrigerate up to a day in advance. Bake just before serving, adding a few extra minutes to the cooking time if it’s cold from the fridge.
A 4×6-inch dish (24 sq in) or a 5×5-inch (25 sq in) works best. You can also use a 6×6-inch dish, which will bake a thinner casserole and may cook faster. A 6.5-inch cast iron skillet also works well.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small creamed spinach recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Creamed Spinach
Equipment
- 5-inch baking dish or use a 4×6-inch baking dish
Ingredients
- 1 (10-ounce) package of frozen spinach
- 2 ounces cream cheese -softened to room temperature
- 3 tablespoons salted butter -melted
- ½ cup shredded cheddar cheese
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons seasoned breadcrumbs
- 2 tablespoons grated or shredded Parmesan cheese
Instructions
- Heat oven to 350°F (177°C).
- Thaw the Spinach: Place frozen spinach in a strainer under warm running water. Turn leaves until thawed, then squeeze out excess water.Other methods: Thaw overnight in the fridge or defrost in a microwave-safe bowl until thawed.
- In a medium bowl, combine squeezed spinach with softened cream cheese. Stir until well mixed.
- Add melted butter, cheddar cheese, nutmeg, salt, and black pepper. Stir to blend.
- Transfer mixture to a lightly buttered 5×5-inch or 4×6-inch baking dish.
- Sprinkle breadcrumbs and Parmesan evenly over the top. Place the dish on a rimmed baking sheet to catch spills.
- Bake 20–25 minutes, until golden. Let cool 5 minutes before serving.
Notes
- Read First: Skim the full recipe and Ingredient Notes, then gather ingredients before starting.
- Baking Dish: Use a 4×6-inch dish (24 sq in) or a 5×5-inch dish (25 sq in) for best results, a 6×6-inch dish (thinner, cooks faster), or a 6.5-inch cast iron skillet also work.
- Thaw & Drain Well: Squeeze out as much water as possible from the spinach to avoid a soggy casserole.
- Soften Cream Cheese: Let cream cheese sit at room temp before mixing so it blends smoothly without lumps.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can you leave out the cheddar cheese?
Yes, you can leave out the cheddar cheese. It adds extra richness and creaminess, but the recipe will still turn out well without it since the cream cheese is the main base. If you’d like to keep that richer texture, you can use another melting cheese like Gruyère or Fontina, or add just 1 or 2 tablespoons of extra cream cheese.
Would it be possible to make this recipe using fresh baby spinach? If yes, how much fresh would be needed?
If you’d like to use fresh spinach, substitute with about 1 pound, steamed, drained, and roughly chopped.
Good recipe.