Mom’s Spinach Casserole

Simple yet special, this side dish could very well become a tradition in your family too

Photo: Andrew Welch

Just in time for the holiday season, chef Chaz Lindsay of Belhaven, Mississippi, is sharing his mother’s spinach casserole recipe, a side dish that is easy to make, veggie-packed, and—thanks to its rich, cheesy flavors—indulgent enough for entertaining. The recipe holds sentimental value for Lindsay, who owns and operates Pulito Osteria: His mother prepared it each Christmas and Easter and during Lindsay’s rare visits home when he was living in New York City.

photo: Andrew Welch
Chef Chaz Lindsay.


  • Mom’s Spinach Casserole (Yield: Approximately 8 servings)

    • 3 1-lb. packages frozen spinach, thawed and squeezed dry

    • 24 oz. cream cheese

    • Cayenne pepper to taste

    • 9 tbsp. mayonnaise

    • 3 tbsp. milk

    • Parmesan cheese


  1. Mix all ingredients but the Parmesan well. Add more milk if needed to make it spreadable. Spread out over the bottom of a 9×13 pan. Top generously with freshly grated Parmesan cheese. Bake the casserole at 350°F until Parmesan is toasty brown, about 25 to 30 minutes. Do not burn.