Creamy Spinach Casserole: A Delightful Dish

Ingredients:

• 4 tablespoons unsalted butter (divided)
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder





• 3/4 teaspoon kosher salt (divided)
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-fat milk (2%)








• 2 garlic cloves (minced)
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground pepper
• 2 10-ounce bags frozen chopped spinach (thawed and squeezed dry)





• 1 cup finely grated Parmesan cheese
• 2 ounces cream cheese (cubed at room temperature)
• Finely chopped fresh chives (for garnish)

Instructions:

1. Preheat oven to 350°F.
2. In an oven-safe skillet, melt 1 tablespoon butter and toast panko breadcrumbs with garlic powder and 1/4 teaspoon salt until golden brown. Transfer to a bowl.
3. In the same skillet, melt remaining butter and whisk in flour for 2 minutes.
4. Gradually whisk in milk, breaking up any lumps.
5. Add garlic, nutmeg, remaining salt, and pepper. Bring to a simmer and cook until thickened (about 6 minutes).
6. Stir in spinach and cook until warmed through (about 4 minutes).
7. Add Parmesan cheese and cream cheese, stirring until melted.







8. Top with panko mixture and bake for 10-15 minutes, or until golden brown.
9. Sprinkle with chives and let cool for 10 minutes before serving.

Tips:

• Use frozen spinach for better results and less wateriness.
• Grate your own Parmesan cheese for a smoother texture.
• If you don’t have an oven-safe skillet, transfer the mixture to a greased 8×8-inch baking dish before baking.




• Store leftovers in an airtight container in the refrigerator for up to 4 days.