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Spinach and Cheese Casserole

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Spinach and Cheese Casserole

Spinach and Cheese Casserole
Frances Janisch
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total prep
Cold-weather months and holiday meals are the perfect time for casseroles. Preparing a vegetable casserole with cheese means the kids just might go for a full helping of veggies, even if it's spinach! Havarti is a Danish-style cheese available in the local grocery store or deli. It has a buttery aroma and sweet flavor, and it melts beautifully. This casserole can be made in advance and warmed at mealtime, or it can be frozen and baked off at a later date.


  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups half and half
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 10-oz. packages frozen chopped spinach, thawed and drained
  • 16 slices Havarti cheese or other sliced cheese


  • Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, colander, wooden spoon, whisk, large saucepan or Dutch oven, 9 X 13 baking dish
  • Preheat the oven to 400 F.
  • In a heavy-bottomed large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the half and half and cook until thickened, stirring occasionally with a whisk, about 5 minutes. Season with salt and pepper. Add the well-drained spinach to the sauce and toss well to coat.
  • Pour half the mixture into a buttered baking dish; evenly top with 8 slices Havarti. Pour the remaining spinach mixture into the pan; evenly top with the remaining 8 Havarti slices. Bake uncovered for 25 minutes until the cheese has melted and turned golden brown. Serve immediately.