I love recreating classic steakhouse sides at home, and this cheesy spinach casserole is one of my favorites. It is rich, creamy, and comforting, with a smooth texture that feels indulgent without being complicated. I always think of it as the perfect side dish for special dinners or holiday meals, but I also enjoy it on regular nights when I want something extra satisfying.
Why You’ll Love This Recipe
I like this recipe because it delivers that restaurant-style flavor with simple ingredients I usually already have. I enjoy how the spinach becomes silky and mild, while the cheese and butter create a luxurious, creamy base. I also appreciate how easy it is to prepare ahead of time, making it great for gatherings or busy evenings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 (10 oz) packages frozen chopped spinach, thawed and well-drained
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup whole milk
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Pinch of nutmeg (optional)
Directions
I start by preheating my oven to 375°F (190°C) and lightly greasing a baking dish. I make sure the spinach is very well drained, squeezing out as much liquid as possible so the casserole stays creamy and not watery.
I melt the butter in a skillet over medium heat, then add the minced garlic and cook it briefly until fragrant. I stir in the flour and cook it for about a minute, creating a smooth paste. Slowly, I whisk in the heavy cream and milk, stirring constantly until the sauce thickens.
I lower the heat and add the Monterey Jack and Parmesan cheeses, stirring until everything melts into a smooth sauce. I season with salt, black pepper, and a small pinch of nutmeg if I want extra depth. I fold the drained spinach into the sauce until it is evenly coated.
I transfer the mixture to the prepared baking dish and spread it out evenly. I bake it uncovered for about 20 to 25 minutes, until the top is lightly golden and the casserole is bubbling around the edges. I let it rest for a few minutes before serving.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation time is around 10 minutes.
Cooking time is about 25 minutes.
Total time comes to approximately 35 minutes.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature so the sauce stays creamy. If I use the microwave, I reheat in short intervals and stir in between to keep the texture smooth.
FAQs
Can I use fresh spinach instead of frozen?
I can use fresh spinach, but I make sure to cook it first and squeeze out all excess moisture before adding it to the sauce.
Can I make this casserole ahead of time?
I often prepare it a day in advance, cover it tightly, and refrigerate it. When I am ready to bake, I add a few extra minutes to the baking time.
What can I substitute for Monterey Jack cheese?
I sometimes use mozzarella or a mild white cheddar if I do not have Monterey Jack on hand.
Is this casserole gluten-free?
It is not gluten-free as written, but I can replace the flour with a gluten-free thickener if needed.
Can I freeze this dish?
I do not recommend freezing it because the creamy sauce can separate after thawing, which affects the texture.
Conclusion
I enjoy making this cheesy spinach casserole whenever I want a rich, comforting side dish that feels special. It pairs beautifully with steak, chicken, or even a simple roasted meal, and it always disappears quickly at the table. This recipe has become one I return to again and again because it is easy, creamy, and full of classic steakhouse flavor.
This Ruth’s Chris-style Cheesy Spinach Casserole is a rich and creamy steakhouse favorite made with tender spinach, melted Monterey Jack and Parmesan cheeses, and a smooth cream sauce. Perfect for holidays or elegant weeknight dinners.
Total Time:35 minutes
Yield:6 servings
Ingredients
2 (10 oz) packages frozen chopped spinach, thawed and well-drained
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup whole milk
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Pinch of nutmeg (optional)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Ensure spinach is thoroughly drained by squeezing out excess moisture.
In a skillet over medium heat, melt butter. Add minced garlic and cook until fragrant, about 30 seconds.
Stir in flour and cook for 1 minute to form a smooth roux.
Gradually whisk in heavy cream and milk, stirring constantly until sauce thickens.
Reduce heat and stir in Monterey Jack and Parmesan cheeses until fully melted and smooth.
Season with salt, black pepper, and nutmeg if using.
Fold drained spinach into the cheese sauce until evenly combined.
Transfer to prepared baking dish and smooth the top.
Bake uncovered for 20–25 minutes, until bubbling and lightly golden on top.
Let rest for a few minutes before serving.
Notes
Use cooked, well-drained fresh spinach as a substitute for frozen.
Prepare a day ahead and refrigerate before baking.
Swap Monterey Jack with mozzarella or mild white cheddar if needed.
Reheat gently to maintain creaminess.
Not freezer-friendly due to potential sauce separation.
