This dish is proof that meatless meals can still be rich, cozy, and totally craveable. Creamy Spinach and Mushroom Casserole is a warm, savory bake layered with sautéed mushrooms, wilted spinach, and a silky, cheesy cream sauce that pulls it all together.
It’s a simple, satisfying recipe that works for weeknights, holidays, or whenever you want something meat-free but still hearty.
It’s the kind of dish that feels a little fancy, but only takes about 30 minutes to prep. You can serve it as a vegetarian main or a show-stealing side, and it pairs beautifully with everything from garlic bread to roasted chicken.
If you’re looking to sneak more greens into dinner or just want something ultra-creamy without reaching for pasta or potatoes—this one’s a solid go-to.
Why This Vegetarian Bake Hits Just Right
Creamy, cheesy, and full of flavor—what’s not to love?
- Rich without being heavy – Cream sauce lightened with broth and fresh veg
- Meatless but hearty – Mushrooms give that savory, meaty depth
- Great for weeknights or holidays – Feels special but isn’t fussy
- Flexible format – Add pasta, rice, or quinoa to bulk it up
- Works as a side or main – Light enough to pair, filling enough to stand alone
It’s comfort food that just happens to be vegetarian.
What You’ll Need for Creamy Spinach Mushroom Casserole
This one’s built from scratch—no canned soup, just clean, creamy flavor.
- Fresh Spinach – A whole bunch; it cooks down a lot
- Mushrooms – Baby bella or white button, sliced
- Butter – For sautéing and starting the roux
- Garlic – Fresh, minced
- All-Purpose Flour – To thicken the sauce
- Milk – Whole milk for richness
- Vegetable Broth – Adds depth and balances the dairy
- Cream Cheese – Makes the sauce extra silky
- Parmesan Cheese – Sharp, salty finish
- Mozzarella or Gruyère – For that melty top layer
- Salt, Pepper, Nutmeg – To season and warm it up
Optional: Red pepper flakes for heat, lemon zest for brightness, or breadcrumbs for crunch.
How to Build It, Bake It, and Serve It
This casserole is simple to make, but big on flavor when you layer it right.
- Preheat the oven – Set to 375°F and grease a medium baking dish.
- Cook the mushrooms – Sauté sliced mushrooms in butter over medium heat until browned. Add garlic and cook another minute. Remove and set aside.
- Wilt the spinach – In the same pan, cook spinach in batches until wilted. Drain and press out excess moisture.
- Make the cream sauce – In the same skillet, melt more butter, add flour, and whisk for 1–2 minutes. Slowly pour in milk and broth, whisking constantly until smooth and thickened. Stir in cream cheese, Parmesan, salt, pepper, and nutmeg.
- Combine and layer – Mix the spinach, mushrooms, and sauce together. Pour into the baking dish. Top with shredded mozzarella or Gruyère.
- Bake and broil – Bake for 20–25 minutes until bubbling. Broil the top for 2–3 minutes if you want extra golden crust.
Serve warm, straight from the dish, with a spoonful of something fresh on the side.
Sides That Pair Beautifully with Creamy Veggie Casseroles
This bake is rich and savory—pair it with bright, crisp, or earthy sides.
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | Crunchy and great for scooping |
| Roasted Carrots | Sweet and earthy to contrast the creamy base |
| Mixed Greens Salad | Light, peppery, and refreshing |
| Lemon Orzo or Couscous | Bright, zippy, and balances the creaminess |
| Balsamic Roasted Beets | Sweet-tangy contrast with mushrooms |
| Grilled Asparagus | Smoky and fresh next to soft textures |
| Herbed Rice Pilaf | Mild, clean base that lets the casserole shine |
Pick one vibrant side and one starchy element for a full, satisfying plate.
How to Store and Reheat It Without Losing Creaminess
This casserole holds up great in the fridge and even better the next day.
Fridge Storage
Let it cool fully before covering. Store in the fridge for up to 4 days in a sealed container.
Reheating Tips
- Oven: Reheat covered at 350°F for 20 minutes
- Microwave: Individual portions heat well on medium with a splash of broth or milk
- Skillet: Reheat over low with a little butter for added richness
Freezer-Friendly?
Yes, if you freeze before baking. Assemble, wrap tightly, and freeze for up to 2 months. Thaw overnight and bake as directed.
FAQs About Spinach and Mushroom Casserole
Can I use frozen spinach?
Yes, just thaw and squeeze out as much water as possible before using.
What mushrooms work best?
Baby bella, cremini, or even shiitake for a deeper flavor.
Can I make this gluten-free?
Swap the flour for a 1:1 gluten-free blend or use cornstarch to thicken the sauce.
Is this good as a main dish?
Totally. Add cooked quinoa, rice, or pasta to bulk it up for a full dinner.
Can I make this ahead of time?
Yes. Assemble it up to 24 hours in advance and bake when ready to serve.
Creamy Spinach and Mushroom Casserole
Equipment
- Skillet For sautéing and sauce
- Baking Dish Medium casserole dish
Ingredients
- 16 oz fresh spinach roughly chopped
- 8 oz mushrooms sliced (baby bella or white)
- 3 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup vegetable broth
- 4 oz cream cheese cubed
- 1/3 cup grated Parmesan
- 1 cup shredded mozzarella or Gruyère
- salt, pepper, nutmeg to taste
Instructions
- Preheat oven to 375°F. Grease a medium baking dish.
- In a skillet, melt 1 tbsp butter. Add mushrooms and cook until browned. Stir in garlic and cook 1 minute. Remove from pan.
- Add spinach to skillet and sauté until wilted. Transfer to a bowl and press out excess moisture.
- Melt remaining butter in the pan. Stir in flour and whisk 1–2 minutes. Gradually add milk and broth, whisking until smooth and thickened.
- Add cream cheese and Parmesan. Season with salt, pepper, and nutmeg. Stir in spinach and mushrooms.
- Transfer mixture to baking dish. Top with shredded mozzarella. Bake for 20–25 minutes or until bubbly and golden.
Notes
- Use frozen spinach if needed—just thaw and drain thoroughly.
- Add red pepper flakes for a little kick or lemon zest for brightness.
- Great served over rice, pasta, or quinoa if you want to bulk it up.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.