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This small batch creamed spinach bakes up rich and creamy under a crisp, golden Parmesan and breadcrumb topping, with no sauce to make on the stovetop. It’s perfectly sized for two.
Quick Look
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Equipment: 4×6-inch or 5×5-inch baking dish, strainer or colander
- Cook Method: Bake
- Servings: 2
- Difficulty: Easy
- Flavor Profile: Rich and savory, with cheddar, Parmesan, and a hint of warm nutmeg.
Creamed spinach for two brings the same rich side dish steakhouses serve with their best steaks to a small baking dish at home.
Why You’ll Love This Creamed Spinach For Two
This baked creamed spinach gives you a rich, creamy side dish under a golden, crunchy topping, and it’s ready in 30 minutes. The recipe makes two servings, a real portion for each of you if you’re sharing. And if you’re cooking for one, enjoy a serving with dinner and save the second for the next day.
Classic creamed spinach gets its body from a béchamel, which means standing at the stove whisking butter, flour, and milk into a sauce. I wanted something simpler, so I developed this recipe around softened cream cheese. It melts into the spinach as it bakes and becomes a thick, silky sauce on its own, and baking gives the dish a casserole-like body I’ve never managed to get from the stovetop. The oven does all of the work.
Frozen spinach keeps this simple. One package replaces a pound of fresh leaves, and the flavor holds up beautifully against the cheddar, Parmesan, and nutmeg. You can even assemble the whole thing up to two days ahead, then bake it just before dinner, which makes it an easy choice for a small holiday meal.
Looking for more small batch side dishes? Try my Small Green Bean Casserole, Mini Squash Casserole, Small Batch Corn Casserole, or creamy Mashed Potatoes For One.
Ingredients
Here’s what each ingredient does in this creamed spinach casserole, along with the swaps that work. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Spinach: This recipe uses a 9 or 10-ounce package of frozen chopped spinach, which skips the washing and wilting that fresh spinach needs. Thaw it, then press or squeeze out as much water as you can, because a well-drained spinach base is what keeps the sauce thick. If you’d rather use fresh spinach, substitute about 1 pound, steamed, drained, and roughly chopped.
Cream Cheese: Cream cheese forms the creamy base of this dish, doing the job a béchamel does in traditional creamed spinach. I prefer full-fat for the richest result, but light cream cheese or neufchâtel work too. Let it sit at room temperature for about 30 minutes before mixing so it blends smoothly into the spinach. Mascarpone or ricotta will give you a slightly different texture if you’d like to try one. If you have leftover cream cheese, use it in a small hot spinach dip or a small cheesecake.
Butter: Melted salted butter works best here. You’ll also use a little extra to grease the baking dish.
Cheeses: Shredded cheddar melts into the spinach mixture, and Parmesan goes on top with the breadcrumbs. I recommend shredding both yourself, since pre-shredded cheese has a coating that keeps it from melting smoothly.
Seasonings: A little salt, black pepper, and ground nutmeg season the dish. Nutmeg might seem unusual, but it complements spinach beautifully and adds a subtle warmth. Leave it out or swap in a pinch of allspice if you prefer. I use Diamond Crystal kosher salt; other kosher brands are saltier by volume, so start with a little less.
Breadcrumbs: Seasoned breadcrumbs give the casserole its crunchy top. Use store-bought or make your own with my Small Batch Homemade Breadcrumbs recipe. For a gluten free creamed spinach, use gluten-free breadcrumbs.
Recipe Variations
These variations change the flavor or the method of this creamy spinach bake, and every one fits the same small baking dish. For a quicker change, swap the cheddar for pepper jack, gruyère, or fontina, add a pinch of smoked paprika, or scatter crumbled bacon, sautéed mushrooms, fried onions, or sun-dried tomatoes over the top before baking.
Creamed Spinach With Onion And Garlic
Most steakhouse versions of creamed spinach start with sautéed onion and garlic, and they’re an easy addition here. Cook ¼ cup of chopped onion in 1 tablespoon of butter or ½ tablespoon of olive oil for 2 minutes, until soft, then add 1 minced garlic clove and cook about 1 minute more. Stir the mixture into the spinach along with the other ingredients and bake as directed.
Creamed Spinach With Fresh Spinach
Fresh spinach works in place of frozen. Sauté about 1 pound in a little oil just until the leaves wilt, or steam it by setting the spinach in a steamer basket over simmering water, covering the pot, and cooking for a few minutes until wilted. Either way, let it cool slightly, squeeze out as much water as you can, and roughly chop it before mixing. The rest of the recipe stays the same.
Spinach Madeline
Spinach Madeline is a 1950s Louisiana recipe that brings heat to creamed spinach, and it’s a dish I grew up around. To take this recipe in that direction, pick one way to add the heat. Swap the cheddar for pepper jack, stir in ¼ teaspoon of chopped jalapeños, or add a few dashes of hot sauce to the spinach mixture. Start small and add more next time if you want it spicier. A hefty pinch of my small batch Creole Seasoning fits right in here too.
Creamed Spinach With Béchamel
If you’d like to make creamed spinach the traditional way, my small batch Béchamel Sauce takes the place of both the cream cheese and the melted butter. Make a double batch of the béchamel for this dish, and triple it if you like your creamed spinach saucy. Sauté onion and garlic, stir in the béchamel, then fold in the cooked, drained spinach and the cheeses. Spoon it into the baking dish, top with breadcrumbs if you’d like, and bake as directed.
Low Carb Creamed Spinach
For a low carb creamed spinach, leave the breadcrumbs off and sprinkle the Parmesan straight over the top of the spinach mixture. The breadcrumbs are the only part of this dish worth skipping for a low carb plate, and the Parmesan still bakes into a cheesy, golden crust on its own. Everything underneath stays rich and creamy, and the bake time doesn’t change.
Creamed Spinach Pasta
Turn the baked spinach into dinner by folding it into a bowl of hot buttered noodles. The heat of the pasta loosens the spinach into a creamy sauce that coats every noodle, and a splash of the pasta cooking water will thin it further if you want it saucier. It makes a quick meal for one or two.
How To Make Baked Creamed Spinach
These step-by-step photos and instructions show how easy it is to make creamed spinach from frozen spinach. See the recipe card below for ingredient amounts and full recipe instructions.
- Heat the oven to 350°F (177°C).
- Thaw the frozen spinach: Place the spinach in a strainer or colander and run warm water over it, turning the leaves until no ice remains. Then press or squeeze the spinach firmly to remove as much water as you can.
Here are two other ways to thaw frozen spinach:
* Refrigerator: Leave the frozen spinach in the refrigerator overnight to thaw completel
* Microwave: Place the frozen spinach in a microwave-safe bowl and use the defrost setting until it’s thawed. - Add the other ingredients: Transfer the squeezed spinach to a medium bowl, add the softened cream cheese, and stir until completely combined.
- Stir in the shredded cheddar cheese, melted butter, ground nutmeg, salt, and black pepper until evenly mixed.
- Spoon the spinach mixture into a lightly buttered small baking dish and smooth the top. Pro Tip: Use a 4×6-inch baking dish with a base area of 24 square inches. Alternatively, you can use a 5×5-inch dish (25 square inches) or a 6×6-inch dish, which will result in a thinner casserole and may cook a bit faster. A 6.5-inch cast iron skillet also works well.
- Sprinkle breadcrumbs and shredded Parmesan evenly over the top. Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake for 20 to 25 minutes, until the topping is golden and the edges are bubbling. Cool for 5 minutes before serving.
Expert Tips
Squeeze the Spinach Dry: Press and squeeze the thawed spinach until no more water comes out, even after it looks drained. Spinach holds more liquid than you’d expect, and any water left behind thins the sauce and makes the casserole watery instead of creamy. This one step decides the texture of the finished dish.
Use the Right Size Baking Dish: I recommend a 5×5-inch dish, a 4×6-inch dish with a 24 square inch base, or a 6×6-inch dish, which gives you a thinner casserole that may cook a little faster. A 6.5-inch cast iron skillet also works. If you’re doubling the recipe for four, bake it in a 6×8-inch dish.
Soften the Cream Cheese Before You Start: Pull the cream cheese out of the refrigerator about 30 minutes before mixing. Firm cream cheese won’t blend into the spinach evenly and leaves lumps in the baked dish.
Troubleshooting
If your small batch creamed spinach didn’t come out the way you expected, here’s how to get it creamy, thick, and golden every time.
Why is my creamed spinach watery?
Creamed spinach turns watery when the thawed spinach still holds water before mixing. Frozen spinach releases far more liquid than it looks like it should, and whatever stays in the leaves ends up in the sauce. Squeeze the spinach firmly, in batches, until no more water drips out. If the baked dish is already loose, return it to the oven for 5 to 10 more minutes uncovered, and it will thicken as the extra moisture cooks off.
Why is my creamed spinach lumpy?
Creamed spinach gets lumpy when the cream cheese is too cold to blend evenly into the spinach. Let it soften at room temperature for about 30 minutes before mixing, and stir until no white streaks remain. If you spot lumps in the unbaked mixture, keep stirring; the lumps smooth out far more easily in the bowl than they do in the oven.
Why isn’t the topping golden?
The breadcrumb topping stays pale when the bake time runs short or the breadcrumbs go on unevenly. Sprinkle the breadcrumbs and Parmesan in an even layer so every spot browns at the same rate, and leave the dish in the oven for the full 20 to 25 minutes. If the spinach is hot but the top still looks light, let it bake a few minutes longer, checking at the oven door until the color comes up.
Serving Suggestions
Creamed spinach belongs next to a steak, and it holds its own on a small Thanksgiving table too. Here are the mains I’d serve it with:
- Beef Tenderloin Steak: The classic steakhouse pairing, and the reason this side exists.
- Sheet Pan Steak and Potatoes: A full steak dinner for one with the oven already on.
- Roast Split Turkey Breast: A holiday main sized for one or two, just like this spinach.
- Roasted Cornish Hen: An elegant roasted bird that turns dinner into an occasion.
- Glazed Ham Steak: Sweet glaze against the rich, cheesy spinach.
- Roasted Salmon: A lighter pairing for a weekday dinner.
And if it’s a holiday meal, finish with a Pumpkin Pie For One or a Mini Pecan Pie.
Frequently Asked Questions
Yes, this creamed spinach can be assembled up to 2 days ahead. Mix the spinach, cream cheese, and seasonings, spread the mixture in the baking dish, cover, and refrigerate. When you’re ready to bake, let the dish sit at room temperature while the oven heats, add the breadcrumb topping, and bake as directed.
Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Leftovers also make a quick dinner folded into hot pasta.
No, I don’t recommend freezing this creamed spinach. Enjoy it fresh or store it in the refrigerator for up to 3 days.
Creamed spinach au gratin is creamed spinach finished with a breadcrumb and cheese topping, then baked until the top turns golden. This recipe is made exactly that way, with seasoned breadcrumbs and Parmesan baked over the creamy spinach.
Reheat creamed spinach in a 350°F oven for about 10 minutes, or microwave individual portions in short bursts, stirring between them, until heated through.
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 please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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, plus more for greasing the dish
- ½ cup shredded cheddar cheese
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 tablespoons seasoned breadcrumbs
- 2 tablespoons grated or shredded Parmesan cheese
Instructions
- Heat the oven to 350°F (177°C).
- Place the frozen spinach in a strainer or colander and run warm water over it, turning the leaves until no ice remains. Once thawed, press or squeeze out as much water as you can.
- Transfer the squeezed spinach to a medium bowl, add the softened cream cheese, and stir until completely combined.
- Stir in the melted butter, shredded cheddar cheese, ground nutmeg, salt, and black pepper until evenly mixed.
- Lightly butter a small baking dish and spoon the spinach mixture into it, smoothing the top. Pro Tip: Use a 5×5-inch baking dish with a base area of 25 square inches, or a 4×6-inch dish (24 square inches), or a 6×6-inch dish, which will yield a thinner spinach casserole and may cook more quickly. You can even use a 6.5-inch cast iron skillet.
- Sprinkle the breadcrumbs and Parmesan cheese evenly over the top. Place the baking dish on a rimmed baking sheet to catch any potential spills.
- Bake at 350°F (177°C) for 20 to 25 minutes, or until the topping is golden brown. Cool for about 5 minutes before serving.
Notes
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.