Broccoli Spinach Casserole
Creamy, cheesy, and loaded with nutritious greens, this Broccoli Spinach Casserole is the ultimate comfort food upgrade! Perfect for weeknight dinners or holiday side dishes, this recipe combines tender broccoli florets, fresh spinach, and a rich, velvety sauce made with cream cheese, milk, and just a hint of nutmeg for warmth. Topped with a golden breadcrumb and Parmesan crust and finished with bubbly melted cheddar, every bite delivers a satisfying crunch and luxurious creaminess. Ready in under an hour, this easy-to-make casserole is a crowd-pleaser that pairs beautifully with roasted meats or stands alone as a hearty vegetarian main. Whether you're looking for a simple one-pan dish or a healthy way to indulge, this casserole ticks all the boxes!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 cups fresh spinach
- 2 tablespoons butter
- 1 medium, diced onion
- 2 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 4 ounces, softened cream cheese
- 1.5 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.75 cups breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons ground nutmeg
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Steam or blanch the broccoli florets for 3-4 minutes until they are bright green and slightly tender. Drain and set aside.
In a large skillet, heat the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and sauté for an additional minute.
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the milk, stirring until the mixture thickens, about 2-3 minutes.
Add the softened cream cheese and nutmeg to the sauce, stirring until smooth and creamy.
Stir in the spinach and cook for 2-3 minutes until wilted.
Combine the sauce, cooked broccoli, and 1 cup of the shredded cheddar cheese in a large bowl. Season with salt and pepper to taste, mixing well.
Pour the mixture into the prepared casserole dish, spreading it evenly.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and olive oil. Sprinkle the mixture evenly over the casserole.
Top with the remaining 0.5 cups of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 39.4 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 2568 mg | 198% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
