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At Thanksgiving many of us look forward every year to the fried onion green bean casserole that’s always so popular. But, you can make a version that doesn’t have green beans and it’s fabulous. I’m personally a big fan of spinach so when I saw this recipe I knew I had to try it.
The creamy base for this casserole goes so well with the spinach and the fried onions. Unlike many green bean casserole recipes, there’s no canned cream soup here. A bit of parmesan adds to the salty/savory flavor profile for a hearty taste experience without being overwhelming. What I love about this dish is that you can serve it many ways. It’s great as a casserole. But, it also works as a spread or dip, too.
I love to offer this to guests with some crusty bread as an appetizer and it always gets compliments. You could also serve this with some sturdy crackers as a dip. I wouldn’t use club crackers or anything too delicate though – this dish is thick once it’s baked.
The other thing I love about it is that it’s easy to make. You really only have to make a quick sauce on the stovetop, then stir the ingredients together and then top with breadcrumbs and more fried onions and bake it.
That’s it- there’s not that much work involved yet it always turns out so tasty.
There’s some garlic powder in this dish, as well as some parsley and some onion powder. But, you can add some chili pepper, paprika, or some French onion soup mix if you wanted to change the flavor profile. I think it’s wonderful the way it is, but I also like having options for switching up my recipes a bit.
This is especially important of you make a recipe again and again. This crispy onion spinach casserole certainly been on my repeat list!
Crispy Onion Spinach Casserole
Yield(s): Serves 6-8
15m prep time
42m cook time
403 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- pinch cayenne pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoons pepper
- 1 1/2 cups crispy onions, divided
- 1/2 cup panko bread crumbs, divided
- 2 (10 oz) packages frozen spinach, thawed and drained
- 4 oz cream cheese, room temperature
- 1 1/2 cup shredded sharp cheddar cheese
- 1/2 cup parmesan cheese
Preparation
- Melt butter in skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour and cook for 1-2 minutes or until golden in color. Slowly whisk in milk and bring to low boil for 3-4 minutes or until thickened. Stir in onion powder, garlic powder, cayenne, parsley, salt, and pepper.
- Preheat oven to 350˚F. Stir in spinach and both cheeses to cheesy roux. Reduce heat to low and stir until cheese is melted. Taste and add more salt and pepper if needed. Remove from heat and add 1 cup crispy onions to spinach mixture. Pour into greased 8”x8” baking dish. Top with bread crumbs and remaining onions.
- Bake for 30-35 minutes or until golden brown and bubbling.
Recipe adapted from The Pioneer Woman.