Creamed-Spinach Gratin

Placing the creamed spinach in a casserole and topping it with sliced tomatoes gives the dish a bright, festive touch of red and green.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 35%
  • Fat: 2.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.2g
  • Carbohydrate: 8.5g
  • Fiber: 2.8g
  • Cholesterol: 7mg
  • Iron: 1.8mg
  • Sodium: 265mg
  • Calcium: 105mg

Ingredients

  • 1 (10-ounce) bag fresh spinach
  • Cooking spray
  • 2/3 cup chopped onion
  • 1/4 cup tub-style light cream cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (1/4-inch-thick) sliced tomato
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons finely grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 375°.
  2. Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.
  3. Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown.
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