Spinach Casserole

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds fresh spinach or 2 packages (10 ounces each) frozen chopped spinach
  • 8 ounces cream cheese
  • ½ cup butter
  • Salt and freshly ground black pepper
  • 1 cup soft fresh bread crumbs
  • ¾ teaspoon ground sage


  1. Preheat oven to moderate (350°F.).

  2. Wash the fresh spinach and discard root ends and any tough stems. Cook in the water clinging to the leaves for five to eight minutes, drain, and chop; or cook the frozen spinach according to package directions and drain.

  3. Mix the spinach with the cheese, half of the butter, and salt and pepper to taste. Stir to mix well. Pour into a one-and-one-half-quart casserole.

  4. Melt the remaining butter. Toss with the bread crumbs and sage; sprinkle the mixture over the spinach.

  5. Bake for twenty to thirty minutes, until bubbly hot and lightly browned.

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