Creamed Spinach Casserole

 

This is a recipe from Trisha'a Southern Kitchen. I cut the butter down some, used half and half (1 cup vs 1 1/4 cup) instead of heavy cream, red pepper flakes instead of cayenne and added 1/2 Boursin cheese box in place of the cream cheese. I like being able to use the convenience of frozen spinach and I happen to LOVE spinach any which way!

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, minced ( I used minced scallions cause what I had)
• 1 cup half and half
• 1/4 teaspoon nutmeg
• 1/4 teaspoon red pepper flakes
• Two 10 ounce packages frozen chopped spinach, thawed and squeezed dry)
• Salt and pepper to taste
• 1/4 box Boursin cheese
• 2 tablespoons panko breadcrumbs (I used Garlic Breadcrumbs from Baked Pattypan Squash Parmesan blog 8/4/2020 label: vegetable)
• 1/2 cup grated Parmesan, divided

Directions:

Preheat oven to 400-degrees.

Butter a 8x8 baking dish. I used a little from the measured 2 tablespoon butter used in the recipe.

Melt the butter in a skillet and add onion and garlic; sauteing until softened. Stir occasionally.

Add the half and half, nutmeg and red pepper flakes and simmer until slightly thickened. 

Add the spinach, 1/2 teaspoon salt, Boursin cheese, and 1/4 cup Parmesan. Stir till Boursin is melted.

Transfer to the baking dish, sprinkle with breadcrumbs and remaining Parmesan.

Bake for about 15 minutes till bubbling and light golden on top.