Spinach Casserole
5 T. Butter
3 C. Diced onions
1/3 C. Flour
1 t. Nutmeg
1 ½ C. Heavy cream
1 ½ C. Milk
5 – 10oz. Packages of frozen chopped spinach, defrosted
1 C. Grated parmesan cheese
2 t. salt
1 t. freshly ground pepper
¾ C. Grated emmental cheese
Preheat oven to 400 degrees.
Melt butter in a large skillet over medium heat. Add the onions and sauté until translucent. Add the flour and nutmeg and cook, stirring for 3 minutes. Add the heavy cream and milk until thickened.
Squeeze as much liquid from each package of spinach. Add to the mixture and stir. Add ½ cup of the parmesan cheese and salt and pepper.
Transfer to a 9 x 13 baking dish. Top with the grated gruyere cheese and the remaining parmesan cheese. Bake for about 25 minutes, or until hot and bubbly.
5 T. Butter
3 C. Diced onions
1/3 C. Flour
1 t. Nutmeg
1 ½ C. Heavy cream
1 ½ C. Milk
5 – 10oz. Packages of frozen chopped spinach, defrosted
1 C. Grated parmesan cheese
2 t. salt
1 t. freshly ground pepper
¾ C. Grated emmental cheese
Preheat oven to 400 degrees.
Melt butter in a large skillet over medium heat. Add the onions and sauté until translucent. Add the flour and nutmeg and cook, stirring for 3 minutes. Add the heavy cream and milk until thickened.
Squeeze as much liquid from each package of spinach. Add to the mixture and stir. Add ½ cup of the parmesan cheese and salt and pepper.
Transfer to a 9 x 13 baking dish. Top with the grated gruyere cheese and the remaining parmesan cheese. Bake for about 25 minutes, or until hot and bubbly.
*Adapted from the Barefoot Contessa
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