Shelly's Recipe

* Baked Creamed Spinach *

Category: Spinach

1/2 cup butter, divided
1 cup chopped yellow onion
1 clove garlic, minced
1/4 cup all-purpose flour
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1/4 cup heavy whipping cream
4 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 (16-ounce) French bread loaf

1.Preheat oven to 350.

2.In a large skillet, melt 1/4 cup butter over medium heat. Add onion and garlic; cook, stirring occasionally, for 10 minutes or until onion is softened. Sprinkle flour over onion mixture; cook, stirring constantly, for 5 minutes. Stir in cream cheese, sour cream, and heavy cream, and cook for 6 minutes, stirring until smooth. Stir in spinach, red pepper, and salt. Spoon mixture into a 2-quart baking dish.

3.Tear bread into chunks, and place in the work bowl of a food processor. Pulse 10 to 12 times or until desired consistency. Measure 2 cups bread crumbs, reserving the rest for another use.

4.Melt remaining 1/4 cup butter in a large skillet over medium heat. Add bread crumbs, and cook, stirring constantly, for 6 minutes or until crumbs are lightly toasted. Sprinkle crumbs over spinach mixture. Cover with aluminum foil.

5.Bake for 30 minutes. Uncover and bake 40 minutes longer or until heated through

Makes 12 servings

Note: To Make Ahead: Assemble casserole through step 2. (do not top with bread crumbs). Cover and refrigerate up to 8 hours. Bring to room temperature, and proceed with recipe.