Tuesday, December 18, 2012

CRUNCHY TOPPED SPINACH CASSEROLE

1 tbsp butter
1/2 medium-sized onion, diced
1 large garlic clove, minced
2 pkgs (10-oz each) frozen chopped spinach, thawed
2-oz cream cheese, softened
1 tbsp flour
1 large egg
1/4 tsp salt
couple grinds of freshly ground black pepper
1/2 cup milk
1/2 pkg (8-oz size)  shredded Cheddar cheese
1/2 cup fine dry breadcrumbs
1 1/2 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly spray an 11x 7-inch baking dish with canola oil cooking spray; set aside.

Melt the tablespoon of butter in a large nonstick skillet over medium heat; add onion and garlic.  Saute the onion and garlic 6 to 8 minutes or until tender.

Drain the spinach well in a colander.  Press or squeeze any remaining water out of the spinach.

In a large mixing bowl, blend the cream cheese and flour together until smooth..  Whisk in the egg, salt, and pepper.  Slowly whisk in the milk until blended well.  Add the spinach, onion/garlic mixture, and the cheese; stir to combine.  Spoon into the prepared baking dish.

Combine the breadcrumbs and the melted butter in a small bowl tossing well to coat crumbs. Sprinkle over the casserole.

Bake uncovered for 30 to 35 minuts at 350 degrees.

Yield: 8 to 10 servings.

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