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Spinach Casserole

Yield 12 servings


  • 8 pounds fresh spinach
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups (16 ounces) shredded, sharp Cheddar cheese
  • 1 cup soft breadcrumbs

How to Make It

  1. Remove stems from spinach; wash leaves thoroughly in lukewarm water. Place in a large Dutch oven (do not add water). Cover and cook over high heat 3 to 5 minutes. Drain spinach well; chop and set aside.

  2. Melt butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add spinach and cheese; mix well.

  3. Spoon mixture into a greased 2-quart casserole; sprinkle with breadcrumbs. Bake, uncovered, at 350° for 10 to 15 minutes.

Oxmoor House Homestyle Recipes