If you want a side dish that disappears first at any gathering, this baked spinach casserole recipe is the one to bring. Tender spinach is folded into a velvety base with sweet caramelized shallots and smoky bacon, then blanketed in sharp cheddar and crowned with a buttery cracker crunch. Unlike lighter creamed versions, this casserole holds its own as a hearty, satisfying dish that stands up to roasted meats, grilled chops, or even a simple soup supper. The shallots melt into the background with a subtle sweetness, while the bacon adds just enough salt and smoke to keep every bite interesting. Whether you are feeding a holiday crowd or meal prepping for the week, this spinach bake delivers comfort in every scoop.
Ingredients
Baked Spinach Casserole 4 tablespoons bacon drippings 2 cups whole milk 3 large shallots, minced 3 bunches fresh spinach, stemmed, washed, and roughly chopped 8 ounces sliced bacon, cooked crisp and crumbled 1 cup shredded sharp cheddar cheese 1/4 cup cornstarch 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup crushed Ritz crackers 2 tablespoons melted unsalted butter 1/4 cup thinly sliced green onions
Instructions
Preheat your oven to 375°F. Grease a 9×13 inch baking dish and set aside.
Heat a large Dutch oven over medium heat. Add the bacon drippings and minced shallots. Cook slowly for 8 to 10 minutes, stirring often, until the shallots are deeply golden and caramelized.
Working in batches, add the fresh spinach to the pot. Stir and toss until wilted, about 3 minutes per batch. Once all spinach is wilted, remove from heat and transfer to a colander. Press out as much liquid as possible with the back of a spoon, then roughly chop.
Return the empty pot to medium heat. Whisk the cornstarch, smoked paprika, cayenne, salt, and black pepper into the whole milk until smooth. Pour into the pot and cook, whisking constantly, until the mixture thickens to a heavy cream consistency, about 5 minutes.
Remove from heat. Stir in the chopped spinach, caramelized shallots, and two-thirds of the crumbled bacon. Mix until everything is evenly coated in the creamy base.
Spread the spinach mixture into the prepared baking dish in an even layer.
Scatter the shredded cheddar evenly over the top.
In a small bowl, toss the crushed crackers with the melted butter until evenly coated. Sprinkle this over the cheese layer.
Bake uncovered for 25 to 30 minutes until the edges are bubbling, the cheese is fully melted, and the cracker topping is deep golden brown.
Remove from the oven and let rest for 10 minutes.
Garnish with the remaining crumbled bacon and sliced green onions before serving.
Pro Tips
Fresh spinach gives the best texture, but if using frozen, thaw and squeeze completely dry. You will need about 2 pounds frozen to equal 3 bunches fresh. Cook the bacon until it is very crisp. Soft bacon will become chewy and rubbery during baking. For extra heat, stir a diced jalapeño into the spinach mixture before baking. This casserole reheats beautifully. Cover with foil and warm in a 350°F oven for 20 minutes.
