Spinach Casserole

Many of the recipes I found have the spinach swimming in the sauce. I prefer my spinach lighter on the cream sauce.

Ingredients

• 3 tablespoons unsalted butter
• 1 small onion, diced 
• 2 cloves garlic, minced 
• 1/2 cup heavy cream 
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/8 teaspoon cayenne or a couple dashes of Tobassco
• Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry 
• Kosher salt and freshly ground black pepper 
• 1/2 cup grated Parmesan 
• 2 ounces cream cheese 
• 2 tablespoons panko breadcrumbs

Directions

1. Preheat the oven to 400 degrees F.
2. Melt the butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 6 minutes.
3. Add the gartlic and cook for an additional minute or so until the garlic becomes fragrant.
4. Add the heavy cream, nutmeg (if using), cayenne, 1/2 teaspoon of salt, and 1/8 teaspoon pepper. Bring to a simmer stirring occasionally, until slightly thickened, about 2-3 minutes.
5. Stir in the cream cheese until melted.
6. Mix in the spinach and 1/2 of the Parmesan. Season with additional salt and pepper, if needed.
7. Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

Notes

1. Be sure to squeeze the spinach. You might be surprised by how much water comes out. If you don’t squeeze the spinach that water will be in the casserole and make it soupy.
2. Many recipes use nutmeg in spinach dishes. I like nutmeg, but I don’t usually put it in the spinach. Personal preference. See which way you like it.