Cheesy Spinach Casserole

Martha Stewart’s Spinach Cheese Puff; a casserole made with spinach, Gruyere cheese, half & half and eggs. Baked to a bubbly golden brown, this spinach side dish will go great alongside just about anything.

I’m not sure why Martha calls it a puff because there’s nothing puffy about it. . . it’s dense, creamy and rich without being overly so.

It’s a cinch to throw together with some planning. The recipe calls for thawed, frozen, chopped spinach with the water squeezed out of it. It’s best to do it overnight in a colander placed over a bowl in your refrigerator, or the morning of, as it does take a few hours for the spinach to thaw.

You can use any good melting cheese – I used mozzarella. This isn’t super cheesy so if that’s what you’re looking for toss in some extra.

Cheesy Spinach Casserole

Rating: 41

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 8 servings

Cheesy Spinach Casserole

Adapted from Martha Stewart


butter, for greasing dish
1 + 1/4 cups half-and-half
2 eggs, lightly beaten
sea or kosher salt and fresh ground black pepper
1/4 teaspoon ground nutmeg
2 cups mozzarella or Gruyere cheese, coarsely grated
20 ounces frozen chopped spinach, thawed and squeezed dry


  1. Preheat oven to 350 degrees F. Butter a shallow 1-quart baking dish.
  2. In a large bowl whisk half-and-half, eggs, 1 teaspoon salt, 1/8 teaspoon pepper, and nutmeg together; stir in 1 +1/2 cups of the cheese then the spinach. Spread evenly in prepared baking dish, and top with remaining 1/2 cup cheese.
  3. Bake until set in the middle and top is golden brown, 30 to 35 minutes.


Adapted from Martha Stewart

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