Creamed Spinach Leek Casserole Creamed Spinach Leek Casserole

Author: Canadian Living

This flavourful creamed spinach casserole, with its golden crust, is deliciously traditional and has an easy make-ahead option — perfect for any large dinner.

  • Portion size 8 servings



In large pot of boiling water, blanch spinach, in batches, until wilted, about 20 seconds. With slotted spoon, transfer to bowl of ice water. Drain and press out water; chop finely and set aside.

In saucepan, melt butter over medium heat; cook leeks, pepper, salt and nutmeg, stirring occasionally, until softened, about 10 minutes.

Sprinkle leek mixture with flour; cook, stirring, for 2 minutes. Whisk in milk; cook, stirring often, until thick enough to coat back of spoon, about 8 minutes. Add spinach, 3/4 cup (175 mL) of the cheese and mustard; cook, stirring, until hot.

Scrape into 8-inch (2 L) square glass baking dish or gratin dish. Sprinkle with bread crumbs and remaining cheese. (Make-ahead: Let cool; cover with foil and refrigerate for up to 24 hours. Bake for about 15 minutes longer.) Bake in 375°F (190°C) oven until top is crisp and golden, about 45 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 611 mg
  • Protein 13 g
  • Calories 220.0
  • Total fat 12 g
  • Cholesterol 32 mg
  • Saturated fat 7 g
  • Total carbohydrate 17 g


  • Iron 38.0
  • Folate 92.0
  • Calcium 43.0
  • Vitamin A 115.0
  • Vitamin C 23.0
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Creamed Spinach Leek Casserole