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–+ servings
a small red baking dish filled with creamed spinach with a spoon on the side
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5 from 3 votes

Small Batch Creamed Spinach

Made with frozen spinach, this small batch creamed spinach is an elegant side dish that's extra creamy and cooks quickly. It's the ideal size for one or two people to enjoy.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: baked spinach, creamed spinach, spinach, spinach casserole, spinach gratin
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 1 (10-ounce) package of frozen spinach
  • 2 ounces cream cheese -softened
  • 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
US - Metric

Instructions

  • Heat the oven to 350°F (177°C).
  • Place the frozen spinach in a strainer or colander under warm running water. Continuously turn the leaves to ensure all the ice melts. Once thawed, press or squeeze out any excess water.
  • After removing all the excess water, transfer the spinach to a medium-sized bowl. Add the softened cream cheese and stir until well combined.
  • Stir in 3 tablespoons of melted butter, shredded cheddar cheese, ground nutmeg, salt, and black pepper until everything is evenly mixed.
  • Lightly butter a small baking dish and transfer the spinach mixture into it.
    Pro Tip: Use a 4x6-inch baking dish that has a base area of 24 square inches, or use a 5x5-inch baking dish with a base area of 25 square inches, or a 6x6-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 breadcrumbs and shredded Parmesan cheese evenly over the top of the spinach mixture. Place the baking dish on a rimmed baking sheet to catch any potential spills.
  • Bake the casserole in a preheated oven for 20-25 minutes, or until the topping is golden brown. Allow it to cool for about 5 minutes before serving.

Notes

  • Read the Entire Recipe First: This creamed spinach recipe is quick and easy to make. Make sure to read through the entire recipe and the Ingredient Notes, and gather all your ingredients before you start.
  • Choose the Right Baking Dish: The success of this creamed spinach depends on using the correct baking dish. I recommend a 4x6-inch dish with a 24 square inch base. You can also use a 5x5-inch dish (25 square inches) or a 6x6-inch dish for a thinner casserole that might cook faster. A 6.5-inch cast iron skillet is another great option.
  • Thaw and Drain the Spinach Well: Properly thawing and squeezing out as much water as possible from the spinach is essential to prevent your dish from becoming soggy. This step ensures your creamed spinach stays rich and creamy.
  • Use Softened Cream Cheese for Smooth Mixing: Let the cream cheese soften at room temperature before mixing. Softened cream cheese blends more easily with the other ingredients, resulting in a smooth and creamy texture. If the cream cheese is too firm, it can create lumps or mix unevenly.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 14g | Protein: 17g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 688mg | Potassium: 517mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1208IU | Vitamin C: 0.3mg | Calcium: 251mg | Iron: 1mg

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