↞ recipe box start page
Category: Spinach
Prep Time: Cook Time: Total Time:
Yield: Serves 6
For Spinach Casserole:
1 pound organic baby spinach
4 ounces white button mushrooms, cleaned and sliced
1 Tablespoon olive oil
3 Tablespoons unsalted butter,divided
3 - 4 Tablespoons dry sherry
1/2 cup whole milk
1/2 cup heavy cream
2 cloves garlic, smashed
1/4 cup chopped onion
2 Tablespoons all-purpose flour
3/4 teaspoon Kosher salt or more to taste
1 cup grated Jarlsberg cheese
Freshly ground black pepper
For Topping:
1/4 cup Panko crumbs
1/4 cup freshly grated Parmesan cheese
1 1/2 Tablespoons butter, melted
Special equipment:
1-quart casserole dish
Preheat over to 350 degrees. Butter a 1-quart casserole dish and set aside.
Make topping by combining all ingredients. Mix well and set aside.
Wash and drain spinach and place in a large non-stick pot over high heat. Once spinach starts to wilt, lower heat and steam until all of the spinach is wilted, stirring frequently to make sure it doesn’t stick to the sides. This will take just a few minutes. Do not overcook the spinach. Remove spinach from the pot and drain in a colander. Place the cooked spinach on a clean kitchen towel and press to remove the excess water (This may have to be done twice). Place the spinach on a cutting board and rough chop it. Cover with a towel and set aside.
In a small saucepan, combine milk and heavy cream and 2 cloves smashed garlic. Bring to a simmer over medium heat. Simmer a few minutes over very low heat and then cover and set aside for 15 minutes to infuse the garlic flavor. Remove the smashed cloves. If a little garlic remains, that’s fine.
Meanwhile, in a medium skillet over medium-high heat, combine olive oil and 1 Tablespoon of butter and heat until the foaming subsides. Add mushrooms, reduce heat and sauté over medium heat. Season with a little Kosher salt and freshly ground black pepper. Cook until mushrooms are almost brown, about 7 to 8 minutes. Add the sherry and cook until mushrooms are nicely browned and sherry has evaporated. Set aside.
Melt 2 Tablespoons butter in a small saucepan over medium heat. Add onion and cook, reducing heat to low, until onions are translucent, about 5 minutes. Gradually add flour and salt, stirring constantly. Cook a few minutes over medium-low heat, continue stirring, until roux is smooth.
Slowly add milk and cream mixture in a steady stream to the roux, whisking constantly. The mixture will become quite thick. Reduce heat to low and heat until mixture is smooth and very warm, still whisking constantly. Do not let it come to a boil. Add the grated cheese and combine until cheese is melted.
Place the spinach and mushrooms in a medium bowl. Add the cheese sauce, stirring frequently to coat the vegetables. Taste for seasonings and add salt and pepper as desired. Turn into the prepared casserole and sprinkle with Panko topping.
Bake 25 to 30 minutes until mixture is hot and bubbly and topping is browned. Let sit 5 minutes before servings.
view more member recipes
Cheesy Spinach Casserole
view my recipes
print
save
Category: Spinach
Prep Time: Cook Time: Total Time:
Yield: Serves 6
For Spinach Casserole:
1 pound organic baby spinach
4 ounces white button mushrooms, cleaned and sliced
1 Tablespoon olive oil
3 Tablespoons unsalted butter,divided
3 - 4 Tablespoons dry sherry
1/2 cup whole milk
1/2 cup heavy cream
2 cloves garlic, smashed
1/4 cup chopped onion
2 Tablespoons all-purpose flour
3/4 teaspoon Kosher salt or more to taste
1 cup grated Jarlsberg cheese
Freshly ground black pepper
For Topping:
1/4 cup Panko crumbs
1/4 cup freshly grated Parmesan cheese
1 1/2 Tablespoons butter, melted
Special equipment:
1-quart casserole dish
Preheat over to 350 degrees. Butter a 1-quart casserole dish and set aside.
Make topping by combining all ingredients. Mix well and set aside.
Wash and drain spinach and place in a large non-stick pot over high heat. Once spinach starts to wilt, lower heat and steam until all of the spinach is wilted, stirring frequently to make sure it doesn’t stick to the sides. This will take just a few minutes. Do not overcook the spinach. Remove spinach from the pot and drain in a colander. Place the cooked spinach on a clean kitchen towel and press to remove the excess water (This may have to be done twice). Place the spinach on a cutting board and rough chop it. Cover with a towel and set aside.
In a small saucepan, combine milk and heavy cream and 2 cloves smashed garlic. Bring to a simmer over medium heat. Simmer a few minutes over very low heat and then cover and set aside for 15 minutes to infuse the garlic flavor. Remove the smashed cloves. If a little garlic remains, that’s fine.
Meanwhile, in a medium skillet over medium-high heat, combine olive oil and 1 Tablespoon of butter and heat until the foaming subsides. Add mushrooms, reduce heat and sauté over medium heat. Season with a little Kosher salt and freshly ground black pepper. Cook until mushrooms are almost brown, about 7 to 8 minutes. Add the sherry and cook until mushrooms are nicely browned and sherry has evaporated. Set aside.
Melt 2 Tablespoons butter in a small saucepan over medium heat. Add onion and cook, reducing heat to low, until onions are translucent, about 5 minutes. Gradually add flour and salt, stirring constantly. Cook a few minutes over medium-low heat, continue stirring, until roux is smooth.
Slowly add milk and cream mixture in a steady stream to the roux, whisking constantly. The mixture will become quite thick. Reduce heat to low and heat until mixture is smooth and very warm, still whisking constantly. Do not let it come to a boil. Add the grated cheese and combine until cheese is melted.
Place the spinach and mushrooms in a medium bowl. Add the cheese sauce, stirring frequently to coat the vegetables. Taste for seasonings and add salt and pepper as desired. Turn into the prepared casserole and sprinkle with Panko topping.
Bake 25 to 30 minutes until mixture is hot and bubbly and topping is browned. Let sit 5 minutes before servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
*cheesy Spinach Casserole*
by sgre52160
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1 cup sour cream 2 tbsp dry onion soup mix 1 cup shredded sharp cheddar cheese Combine ingredients in a lightly greased 1 quart cass
by sgre52160
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1 cup sour cream 2 tbsp dry onion soup mix 1 cup shredded sharp cheddar cheese Combine ingredients in a lightly greased 1 quart cass
Cheesy Spinach Casserole
by sgre52160
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1/2 (1 oz) pkg dry onion or vegetable soup mix 1 1/2 cups sour cream 1/2 cup shredded Swiss or cheddar cheese and extra for topping
by sgre52160
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1/2 (1 oz) pkg dry onion or vegetable soup mix 1 1/2 cups sour cream 1/2 cup shredded Swiss or cheddar cheese and extra for topping
Cheesy Creamed Spinach Casserole
by sgre52160
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1 pkg onions soup mix 1 (16 oz) container sour cream 1/2 cup shredded cheddar cheese Preheat oven to 350. Grease a 2 quart casserol
by sgre52160
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry 1 pkg onions soup mix 1 (16 oz) container sour cream 1/2 cup shredded cheddar cheese Preheat oven to 350. Grease a 2 quart casserol
*cheesy Layered Spinach And Mushroom Casserole*
by sgre52160
6 tbsp butter 1 onion, chopped 1/2 lbs fresh sliced white button mushrooms 3 large garlic cloves, finely chopped (garlic lovers use more) 3 tbsp flour 2 cups light cream (such as half and half cr
by sgre52160
6 tbsp butter 1 onion, chopped 1/2 lbs fresh sliced white button mushrooms 3 large garlic cloves, finely chopped (garlic lovers use more) 3 tbsp flour 2 cups light cream (such as half and half cr
Cheesy Spinach Dip
by sgre52160
4 oz canned green chili peppers, chopped 1 1/2 tbsp jalapeno peppers, chopped 1/4 cup onion, finely chopped 1 tbsp vegetable oil 3/4 cup tomato, chopped 4 oz Cream Cheese, softened 1/2 cup half
by sgre52160
4 oz canned green chili peppers, chopped 1 1/2 tbsp jalapeno peppers, chopped 1/4 cup onion, finely chopped 1 tbsp vegetable oil 3/4 cup tomato, chopped 4 oz Cream Cheese, softened 1/2 cup half
view more member recipes
related CDKitchen recipes
Ground Turkey And Spinach Casserole
Cheesy Egg and Spinach Casserole
Spinach-Broccoli Buffet Casserole
Greek Shrimp and Rice Casserole