Outback Steakhouse Recipes

Creamed Spinach Bake Recipe

Creamed Spinach Bake Recipe

This Creamed Spinach Bake is creamy, garlicky, and comes together with just a few basics. It’s an easy side that feels cozy but takes like… 20 minutes tops. Budget-friendly, not fussy, and yeah, it actually tastes good reheated.

Jump to Recipe

Quick Summary

  • Prep time: 10 mins
  • Cook time: 15 mins
  • Flavor: creamy, garlicky, with a lil’ kick
  • Great for: tired dinners, leftovers, potluck sides

Why I Like This Recipe

Not gonna lie, I made this the first time because I had three bags of frozen spinach and zero motivation. Wasn’t expecting much, but it turned out super creamy and kinda addicting? It’s now my emergency side when I don’t wanna think.

Ingredients

  • 3 (10-ounce) bags frozen spinach
  • 2 tbsp unsalted butter
  • ¼ cup finely chopped shallots
  • 2–3 garlic cloves, minced
  • 6 oz cream cheese (room temp is best)
  • 1 tsp kosher salt
  • ¼ tsp red pepper flakes
  • Fresh black pepper, to taste
  • 2 tbsp breadcrumbs
  • 2 tbsp grated Parmesan

How To Make Creamed Spinach Bake

  1. Preheat your oven: 375°F. Do it first so you don’t forget halfway through like I always do.
  2. Prep the spinach: Thaw it however — microwave or leave it out. Then wring it dry. Like really dry. Use a clean towel or a ton of paper towels.
  3. Cook your base: Melt butter in a pan. Toss in shallots, cook ‘til soft (like 3-5 mins). Garlic goes in next, quick stir — 20 seconds tops.
  4. Mix it all together: Add spinach, cream cheese, salt, pepper flakes, and some black pepper. Stir until it’s creamy and mixed. Should smell really good right about now.
  5. Top and bake: Scoop it into a small baking dish. Sprinkle breadcrumbs and parm on top. Bake 10–15 minutes ‘til golden on top and warm all the way through.
Creamed Spinach Bake Recipe
Creamed Spinach Bake Recipe

Tips for Success

  • Spinach should be almost crumbly-dry. Like no puddles.
  • Let the cream cheese sit out first or it’ll fight you in the pan.
  • Breadcrumbs = crunch. Don’t skip ‘em.
  • A pinch of nutmeg isn’t traditional but it kinda slaps.
  • Parmesan can be pre-grated. This isn’t a gourmet moment.

Storage and Reheating

  • Fridge: Good for 3 days in a sealed container. It holds up better than you’d think.
  • Freezer: Yep, you can freeze it. Just thaw in the fridge and reheat.
  • Microwave: 30 seconds at a time. Stir between. Cream cheese gets hot fast.
  • Oven: Best bet. 350°F for 10–15 mins until warmed through. Top might even crisp up again.

Frequently Asked Questions

  • Can I use fresh spinach?
    You can, but you’ll need a lot. Like, a whole bunch (literally). Cook it down and squeeze it dry like the frozen stuff.
  • Can I make this dairy-free?
    Sure. Use vegan cream cheese and skip the Parmesan or use a plant-based one. It won’t be identical but still decent.
  • What size baking dish works best?
    An 8×8 or anything similar. You don’t want it too shallow or too deep. Just something that holds it.
  • Is this kid-friendly?
    Yup — just go easy on the red pepper if your little one’s not into spice.
  • Can I double it?
    Absolutely. Just use a bigger dish and maybe tack on a few extra minutes in the oven.

Common Mistakes and How to Dodge Them

  • Forgetting to dry the spinach: I’ve made that mistake. It turns into soup. Squeeze. It. Out.
  • Using cold cream cheese: It clumps and makes mixing a pain. Let it chill (like, warm up) on the counter.
  • Baking it too long: It’s already cooked. You’re just warming it through and crisping the top. 10-15 mins, not more.
  • Going light on salt: Spinach can taste flat without enough seasoning. Taste before it goes in the oven.
  • Thinking breadcrumbs are optional: They technically are, but the texture? So worth it. Toasty top = game changer.

Nutrition Facts (Per Serving)

  • Calories: 140 kcal
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 690mg
  • Potassium: 240mg
  • Total Carbohydrate: 7g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 6g

Creamed Spinach Bake Recipe

Recipe by LuluCourse: Side DishCuisine: AmericanDifficulty: Baking
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

140

kcal

Creamy, garlicky baked spinach topped with breadcrumbs and Parmesan — fast, comforting, and super simple.

Ingredients

  • 3 (10-oz) bags frozen spinach

  • 2 tbsp butter

  • ¼ cup chopped shallots

  • 2–3 cloves garlic, minced

  • 6 oz cream cheese

  • 1 tsp kosher salt

  • ¼ tsp red pepper flakes

  • Black pepper

  • 2 tbsp breadcrumbs

  • 2 tbsp Parmesan

Directions

  • Preheat oven to 375°F.
  • Thaw spinach and squeeze dry.
  • Sauté shallots in butter, then add garlic.
  • Stir in spinach, cream cheese, and seasonings.
  • Transfer to baking dish, top with breadcrumbs and parm.
  • Bake for 10–15 mins until golden and warmed through.

Notes

  • Dry spinach well to avoid watery bake.
  • Room-temp cream cheese mixes easier.
  • Add nutmeg for depth, if you want.
  • Leftovers reheat well — especially in the oven.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *