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Spinach Alfredo Casserole


"Your kids will eat their spinach when you serve this creamy and delicious side dish. It's easy enough for family dinners and elegant enough for company and holidays."
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50 m servings 255 cals
Original recipe yields 12 servings


  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
  2. Heat butter, cream cheese, 1/3 cup Parmesan cheese, garlic powder, onion powder, and white pepper in a large saucepan over medium heat. Continue stirring until smooth. Stir in the celery soup, cream, and spinach. Pour spinach mixture into the prepared pan. Top with the French fried onions, bread crumbs, and remaining 1/4 cup of Parmesan cheese.
  3. Bake in the preheated oven until bubbly and heated through, about 30 minutes.


  • Cook's Note
  • Casserole can be made ahead and refrigerated up to 2 days. Do not put toppings on until ready to bake.

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Read all reviews 5
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This is soo good - friends and family love it too

I made this for Christmas dinner. Recipe was GREAT, although I added more parmesean cheese and some fresh garlic. Even my non-veggie eating relatives had seconds. A tip about the 'runny' com...

This turned out a little runnier than i thought it would. However, i ended up using the leftover as sauce over some penne pasta and it was amazing!!!

This is very good. Since I live in the south, collards are more plentiful than spinach so went with collards and I had to use cream of mushroom because it was all I had. It still turned out grea...

I would make this again (and plan to for Thanksgiving in a few weeks). My only change was to not use the entire container of French fried onions. It seemed like a lot for the smaller casserole...