This Paleo Creamy Spinach Casserole is a delicious, decadent yet healthy side to search at your Thanksgiving tables this year! It’s made with ghee, almond milk cream cheese, frozen spinach, and baked with a pork panko topping. Gluten free and soy free!

Growing up, my mom used to make a version of this Spinach Casserole for Thanksgiving every year. It was loaded with butter, cream cheese, and topped with a stuffing mixture. So delicious, but it always felt so rich and left me feeling not so great. I knew I had to come up with a gluten free & dairy free version to enjoy for the holidays! This brought me right back to the good old days…it turned out so yummy!

This side dish comes together quickly and easily. You can even make it the night before and bring it to room temperature before baking!

What You Need To Make This Paleo Creamy Spinach Casserole:

  • Frozen spinach – I used 3-12 oz packages to make 36 oz total.
  • 1 tub kite hill almond milk cream cheese (can sub regular if you tolerate dairy – it will still be Keto).
  • Ghee
  • Garlic Powder
  • Salt
  • Pork Panko – this is essentially crushed up pork rinds and makes a great gluten free and low carb alternative for bread crumbs! If you can’t find it, you can crush up your own pork rinds.

That’s it!

How to Make this Paleo Creamy Spinach Casserole:

Preheat your oven to 350 degrees. Lightly grease a 9×13 casserole dish.

Cook the spinach according to package directions. I just boiled mine for a few minutes, then drained it in a colander. Press down on the cooked spinach with paper towels to absorb any excess water. It’s important to get ALL of the water out so you don’t have a watery casserole!

Melt the ghee in a sauce pan over medium low heat. Add in the cream cheese and stir as it melts, until you have a creamy mixture and the cream cheese is completely mixed in. Add in the garlic powder and salt and stir.

Mix the cooked spinach with the cream cheese/ghee mixture in a bowl. Transfer it to the casserole dish. Top with the pork panko, then bake (uncovered) for 20 minutes. Enjoy!

Dairy free spinach casserole

If you make this Paleo Creamy Spinach Casserole, make sure to tag me on Instagram so I can see your creations!

Looking for some other sides to make for Thanksgiving this year? Check these out!

Paleo Potatoes Au Gratin

Whole30 Mashed Potatoes

Whole30 Green Bean Casserole

Paleo Orange Cranberry Sauce

Gluten free / Dairy Free Sausage Apple Herb Stuffing

Enjoy!!

Mary

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Paleo Creamy Spinach Casserole

This Paleo Creamy Spinach Casserole is a delicious, decadent yet healthy side to search at your Thanksgiving tables this year! It's made with ghee, almond milk cream cheese, frozen spinach, and baked with a pork panko topping. Gluten free and soy free!
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Ingredients

  • 36 oz frozen spinach, I used 3- 12 oz packs
  • 1 tub Kite Hill Almond Milk Cream Cheese
  • 1/4 cup ghee
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 3/4 cup Pork Panko, or crushed up pork rinds

Instructions
 

  • Preheat your oven to 350. Lightly grease a 9x13 casserole dish.
  • Cook the spinach according to package directions. I just boiled mine for a few minutes, then drained it in a colander. Press down on the cooked spinach with paper towels to absorb any excess water. It's important to get ALL of the water out so you don't have a watery casserole!
  • Melt the ghee in a sauce pan over medium low heat. Add in the cream cheese and stir as it melts, until you have a creamy mixture and the cream cheese is completely mixed in. Add in the garlic powder and salt and stir.
  • Mix the cooked spinach with the cream cheese/ghee mixture in a bowl. Transfer it to the casserole dish. Top with the pork panko, then bake (uncovered) for 20 minutes. Enjoy!

Notes

You can use regular cream cheese in place of Kite Hill - however it will not be paleo anymore.