A veggie-packed side that goes with any dinner!
If your family is anything like mine, getting them to eat their vegetables can be like pulling teeth, especially those leafy greens. No matter how tasty the adults think my
salads are, the kids are a much harder sell. But THIS
casserole on the other hand, this casserole was a homerun with everyone! It’s not hard to see why when we’ve mixed a hefty dose of spinach in with plenty of garlic and cheese and baked it all to golden brown perfection. It’s rich enough to keep everyone coming back for seconds and easy enough that you can whip it up for a weeknight side dish!
Despite my best intentions, in our house a container of fresh spinach doesn’t always make it out of the fridge before it’s gone slimy. That’s why I love the ease of using frozen spinach (and every time I use it in a recipe I vow I’m going to start using it more!). This recipe is as easy as sauteeing your garlic and onion, and then mixing in the rest of the ingredients. You’ll transfer that mixture to a baking dish and pop it in the oven until everything is bubbling with flavor and that cheesy topping is just turning golden for the perfect crunch!
This is by no means the first dish we’ve tried from Trisha Yearwood, and at this point we can pretty much count on any recipe from her being a winner! As if being an accomplished country artist wasn’t enough, she’s a rockstar in the kitchen as well. This casserole fits right in as a side with almost any main dish and it’s more than likely it will find a home on our Thanksgiving table this year!
. Trisha Yearwood’s Spinach Casserole
. 20m prep time
. 17m cook time
Ingredients
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
Preparation
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