This easy cheesy stuffing casserole recipe is classic comfort food with a twist!
This unique recipe using stove top stuffing makes a casserole that’s hearty, delicious, and super easy to make! Even the pickiest eaters will love the cheesy combination of spinach baked into savory stuffing. Cut into squares and serve it as a side dish or even a tasty appetizer that is sure to please.
Simple Stuffing Casserole!
- This cheesy casserole is delicious served hot or cold and it’s an easy addition to any party or potluck! Keep it warm in a Crock Pot and let guests help themselves!
- This spinach casserole has is super versatile! Add all kinds of extra veggies and the kids will still love it!
- Assemble ahead and bake, or chill and reheat.
- Serve this stuffing casserole as a meatless main dish or add leftover holiday turkey, chicken, or sausage for a more hearty version.
Ingredients and Variations
STUFFING: Dry stuffing mixes like stove top come in a variety of savory flavors, including cornbread – any kind will do! Feel free to add croutons or leftover bread that can be torn or cut up.
SPINACH: Broccoli, kale, mushrooms, chopped zucchini, carrots or a frozen vegetable medley add color and flavor. Sliced water chestnuts, pecans, and cranberries are good holiday add-in options.
CHEESE: Cheddar cheese has a bold flavor and is extra creamy when it melts, which also helps hold the casserole together when cutting into squares. White cheeses like Monterey jack or a sharp white cheddar are great, too!
SEASONINGS: If the stuffing mix is unseasoned, add extra Italian seasonings.
How to Make Spinach and Stuffing Casserole
- Saute onion and garlic, then add spinach.
- Combine all ingredients and mix well.
- Transfer to a baking dish and bake (per recipe below) until the top is golden brown.
Serving Suggestions
Serve cheesy spinach casserole as a warm or chilled appetizer! Simply cut pieces into bars or squares and set out on a serving plate, or keep warm in a slow cooker. This stuffing casserole is also the perfect side dish with baked lemon chicken thighs, or oven-baked rosemary chicken. It also makes a great pairing with honey garlic roasted pork tenderloin.
Leftovers
The flavors in this casserole are even better on day two! Keep leftover cheesy spinach stuffing casserole covered in the refrigerator for up to 4 days. Reheat portions in the microwave or in the oven. Freeze in zippered bags for up to 3 months and reheat in the oven.
Other Stuffing Recipes!
- Shortcut Stuffing From A Box – tastes like homemade
- Cranberry Stuffing Muffins – so delicious!
- Stuffing Waffles – crispy and savory
- Zucchini Casserole With Stuffing – 15 minute prep
Cheesy Spinach Stuffing Casserole
Equipment
Ingredients
Instructions
- Preheat oven to 350°F.
- Add ½ teaspoon butter (or oil) to a large saucepan. Add onion and fresh garlic (if using), saute over medium heat until soft.
- Add the chopped spinach to the pan and cover, turning the heat to medium-low. Stir occasionally until the spinach has wilted. Remove from heat.
- Place the stuffing mix in a large bowl. Add remaining ingredients along with the wilted spinach and stir well to combine.
- Gently press the stuffing mixture into an 8×8 inch pan.
- Bake for 30 minutes, or until the top is golden brown and a knife inserted in the middle comes out clean.
Notes
- The flavors in this casserole are even better on day two, so why not prepare a day ahead and reheat!
- Refrigerate leftovers, covered for up to 4 days. Portions can be frozen wrapped in plastic wrap and set in zippered bags for up to 3 months. Perfect for an easy grab and go lunch option.
- Reheat thawed casserole in the microwave, or covered with foil in the oven.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Cheesy Spinach Stuffing Casserole recipe!
So good, my friends said I carried the potluck.
Hi Roger. I am happy to hear that this casserole was a hit at the potluck.
Do you think you could make the spinach stuffing casserole without the cheese?
I have only made this recipe as written Michele, so I can’t say for sure how it would be. The flavor will change but will still be delicious! If you try it I would love to hear how it turns out!
Why can’t I print the recipe? Every time I hit the print button, it just reloads the page.
We haven’t had this issue John so I can’t say for sure why you can’t print!