Crumb-Topped Spinach Casserole

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.

Yield: 8 to 10 servings
Recipe from Oxmoor House

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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

Preparation

  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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