Take the best of creamed spinach and a classic green bean casserole and you have this simple, beautiful spinach casserole. The creamy sauce is the hero here—a garlicky, tangy, cheesy base for the spinach that'll be hard not to lick right off the spoon. Topping off the baking dish is a combo of (what else?) crispy fried onions and panko breadcrumbs that get nicely golden in the oven. This casserole would be a decadent side for a steak dinner—think of it as a family-style spin on the creamed spinach served at old-school steakhouses—or for any company-worthy dinner.

What does gruyère cheese taste like?

Gruyère has a smooth, nutty flavor that plays well with lots of different veggies, especially spinach and Brussels sprouts. It's a favorite in cheese sauces because of how well it melts, but you can use a gruyère cheese substitute.

Does spinach need to be squeezed dry for spinach casserole?

Many recipes call for wringing out the excess liquid from cooked spinach before using. This recipe skips that step entirely. In fact, any juices left from sautéing the spinach will help to thin and smooth out the thick, rich cream sauce.

Can spinach casserole be made ahead?

Plan to let this casserole cool for at least ten minutes before serving (this time is needed for it to set and be easily scoopable). To make the casserole further ahead, you can make the spinach mixture and refrigerate in the baking dish, then add the crispy onion topping just before baking.