My Grandmother’s Spinach Rockefeller Recipe ~ spinach, bread crumbs, Parmesan, butter and seasonings, cooked and then baked in a casserole. Brown, crispy topping over creamy spinach, perfect with beef or lamb for the holidays.
My grandmother, Gandy, was not the best cook but just like my mom, she made a few dishes that became favorites, especially at the holidays. My Grandmother’s Spinach Rockefeller Recipe is one of those dishes ~ and a favorite side of mine.
Not sure what the origins of this side dish are, Oysters Rockefeller, maybe? The spinach topping in casserole form, without the oysters? Maybe. I know Gallatoire’s in New Orleans has a version of this, much more involved than my grandmother’s recipe. And I’ve seen versions that include tomatoes. Hmmm ~ not my grandmother’s. This dish morphed from somewhere though.
My Grandmother’s Spinach Rockefeller has spinach, white bread ~ both pieces and crumbs ~ butter and seasonings. It’s topped with a bread crumb/Parmesan cheese mixture that, when baked, becomes a browned, crispy topping over creamy spinach (but no cream at all in the recipe).
Growing up, we had this side usually at Easter or another holiday if the main course was beef or lamb. My dad and brother were not green vegetable eaters, so my mom made this knowing that she and I would eat most of it. And that was totally fine with me. I loved this spinach dish and would get nervous if a guest took a big helping, leaving less for my mom and me.
Spinach Rockefeller is a great side with beef, lamb or ham. I’ve served it at dinner parties and people love it ~ something a bit different than creamed spinach. My Grandmother’s Spinach Rockefeller Recipe ~ I think you’ll like this one. Enjoy the holidays, and maybe this spinach side on your table. If you recognize the recipe and can shed any light on where it came from, please, do let me know ~ Happy Holidays, Kelly
You might also like some of my other favorite sides for the spring holidays:
- Honey Brown Sugar Glazed Carrots super easy recipe on the stovetop.
- Easy Corn Casserole made with corn muffin mix, a family favorite!
- Cheesy Potatoes classic hash brown potato casserole.
- Easy Baked Beans starts with canned pork and beans, topped with bacon and brown sugar.
- Best Brussels Sprouts caramelized on the stovetop with honey and Dijon mustard.
- 2 boxes frozen chopped spinach
- ¼ cup water
- 3 slices white bread, crusts removed, torn into pieces
- ½ cup butter (1 stick)
- 1 tsp celery salt
- 1½ tsps Worcestershire sauce ~ or as my grandmother and mom say, Lea & Perrins
- ¼ tsp garlic salt
- 2 tbsp butter, melted
- ½ cup coarse, fresh bread crumbs ~ I made mine with white bread in the food processor
- ½ cup grated Parmesan
- Preheat oven to 400º
- In medium sauce pan, cook frozen spinach in ¼ cup water, lid on, and stir frequently to break up as it cooks, 10 - 15 minutes. Do NOT drain water.
- Add the bread pieces, butter, celery salt, Worcestershire and garlic salt, stir to combine and butter melts, and simmer for 10 minutes, stirring frequently.
- Meanwhile, make the topping. In small bowl, combine melted 2 tablespoons butter, bread crumbs and Parmesan with a fork until crumbly.
- Lightly butter small round casserole. Place spinach mixture in casserole and smooth top. Sprinkle top of spinach evenly with bread crumb/Parmesan topping mixture. Bake in center of oven for 15 minutes, until browned and bubbly.