If you have a family like mine, getting your kids to eat their vegetables can feel like pulling teeth, especially if they are leafy greens. My salads may be delicious to the adults, but they are much more difficult to sell to the children. This casserole, however, was a hit with everyone. When we add a lot of spinach to the mixture, along with lots of garlic and cheese, and bake it until it is golden brown, it’s easy to see why. This recipe is rich enough to keep people coming back for more. It’s also easy enough to make for a quick weeknight side dish.
20m prep time
17m cook time
3 tablespoons butter
3 cloves of garlic, minced
1 medium onion, chopped
Pinch of nutmeg (optional)
¼ teaspoon cayenne pepper
1 ¼ cups heavy cream
2 9oz packages frozen chopped spinach, thawed and drained
Salt and pepper to taste
⅔ cup shredded parmesan cheese, divided
3oz cream cheese
2 tablespoons breadcrumbs
Preheat oven to 400 degrees F and grease a 2-quart baking dish.
In a medium size saucepan, heat butter over medium high heat. Once butter is fully melted, add the minced garlic and chopped onion. Cook while occasionally stirring until onions have softened, approximately 5 minutes.
Add the nutmeg, cayenne pepper, and heavy cream to the saucepan and simmer until the mixture has thickened, approximately 5 minutes.
Mix in spinach, salt and pepper to taste, and ⅓ of the parmesan cheese, and cream cheese. Stir until combined.
Pour mixture into the prepared baking dish and sprinkle the breadcrumbs and remaining ⅓ of parmesan cheese over the top.
Bake 15-17 minutes until top is golden brown and cheese is bubbling.