spinach casserole

Name: Spinach Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: - evoo; 3/4 - onion, chopped fine; 1 teaspoon(s) garlic minced; 20 ounce(s) frozen chopped spinach, defrosted and drained; 4-5 ounce(s) cream cheese; 1/2 teaspoon(s) nutmeg; - pepper, to taste; 1 teaspoon(s) salt; 1 1/2 tablespoon(s) butter; 1 teaspoon(s) red pepper flakes or more to your liking; 1/2 cup(s) panko bread crumbs; 1/8 cup(s) parmesan cheese

27 Pinches 2 Photos

Leigh Culver

Dallas, TX

Updated on Aug 1, 2014

I put this together with the items I had on hand during our ice storm here in the Dallas, TX area last winter. I make it often as it's easy and always gets eaten up. No leftovers!

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 4-6 serving(s)

Ingredients

- evoo
3/4 - onion, chopped fine
1 teaspoon garlic minced
20 ounces frozen chopped spinach, defrosted and drained
4-5 ounces cream cheese
1/2 teaspoon nutmeg
- pepper, to taste
1 teaspoon salt
1 1/2 tablespoons butter
1 teaspoon red pepper flakes or more to your liking
1/2 cup panko bread crumbs
1/8 cup parmesan cheese

How To Make spinach casserole

Step 1

Heat skillet with evoo. Saute onion and garlic until onion is clear. Add spinach and heat through. Add cream cheese, salt and pepper, nutmeg and butter. Stir until cheese is melted and even throughout the spinach.

Step 2

Place in greased casserole dish (I used a 5.5x10x3.5 deep dish). Mix the panko and parmesan cheese together and sprinkle evenly on top.
Step 3

Bake at 325* for 20 minutes uncovered and the breadcrumb mix is lightly toasted. Time may vary depending on the dish you put your spinach in.
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