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Creamed Spinach Casserole

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 20 mins
Cook time 47 mins
Yield Serves: 8
Made with cream cheese, Gruyere, and Parmesan, this Creamed Spinach Casserole might just be the star of your Thanksgiving table. For even richer flavor, swap in half and half for the milk.

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 medium onion, finely chopped
  • 3 large cloves garlic, minced
  • 3 10-oz. packages chopped frozen spinach, thawed, squeezed dry
  • 1 cup sour cream
  • 4 ounces cream cheese, at room temperature
  • 1 cup milk
  • 1 1/2 cups shredded Gruyère
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg, beaten
  • 3/4 cup panko
  • 1/4 cup grated Parmesan
  • 2 tablespoons unsalted butter, melted

Nutrition Information

  • calories 328
  • fat 24 g
  • satfat 14 g
  • protein 16 g
  • carbohydrate 15 g
  • fiber 4 g
  • cholesterol 99 mg
  • sodium 631 mg

How to Make It

  1. Preheat oven to 350ºF. Grease a 9-inch square baking dish. In a medium skillet, warm oil over medium-high heat. Add onion and sauté until tender, about 3 minutes. Add garlic and continue to cook, stirring, until soft and fragrant, about 2 minutes longer.

  2. In a large bowl, combine spinach, onion mixture, sour cream, cream cheese, milk, Gruyère, nutmeg, salt and pepper until thoroughly mixed. Stir in egg. Pour into baking dish.

  3. In a small bowl, combine panko and Parmesan. Add butter and mix well. Scatter panko mixture over spinach. Bake, uncovered, until light golden brown and set, about 40 minutes.