Crumb-Topped Spinach Casserole |
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Prep Time: 13 Minutes Cook Time: 43 Minutes |
Ready In: 56 Minutes Servings: 8 |
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This quick, cheesy side, with its crunchy herbed topping, can be ready to bake in just over the time it takes to preheat the oven. Ingredients:
2 tablespoons butter |
1 medium onion, diced |
2 garlic cloves, minced |
4 (10-oz.) packages frozen chopped spinach, thawed |
1/2 (8-oz.) package cream cheese, softened |
2 tablespoons all-purpose flour |
2 large eggs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup milk |
1 (8-oz.) package shredded cheddar cheese |
1 cup italian-seasoned japanese breadcrumbs (panko) or homemade breadcrumbs |
3 tablespoons butter, melted |
Directions:
1. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat. Add onion and garlic, and sauté 8 minutes or until tender.
2. Meanwhile, drain spinach well, pressing between paper towels to remove excess moisture.
3. Blend cream cheese and flour in a large bowl until smooth. Whisk in eggs, salt, and pepper. Gradually whisk in milk until blended. Add sautéed onions, spinach, and cheese, stirring to blend. Spoon into a lightly greased 11 x 7 baking dish.
4. Combine breadcrumbs and 3 Tbsp. melted butter in a small bowl; toss well, and sprinkle over casserole.
5. Bake, uncovered, at 350° for 30 to 35 minutes or until thoroughly heated and breadcrumbs are browned.
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