Dive into the deliciousness of our Spinach Casserole! This savory dish combines the goodness of tender spinach, creamy cheese, and flavorful spices. It's comfort food with a healthy twist. Give it a try and enjoy a nutritious meal that's oh-so-tasty.
1 c. fried onions, lightly crushed, divided
1/2 c. panko breadcrumbs
2 tbsp. olive oil
2 9-oz. bags of fresh spinach
3 tbsp. butter
3 cloves garlic, minced
3 tbsp. flour
1 1/2 c. whole milk
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 oz. cream cheese
1 1/2 c. shredded gruyère cheese
1/3 c. grated parmesan
Zest of 1 lemon
Preheat the oven to 350°. Combine 1/2 cup of fried onions and the panko breadcrumbs in a small bowl; set aside.
Heat a large skillet or Dutch oven over medium heat, then add the olive oil. Add the spinach (in batches, if needed). Cook, stirring occasionally, until wilted, about 5 minutes. Transfer to a heat safe bowl and set aside.
Add the butter in the same skillet. Let it melt until bubbly and golden. Add the garlic and flour and stir constantly with a wooden spoon, for 2 minutes.
Whisk in the milk, salt and pepper. Cook, stirring frequently, until the mixture thickens, about 5 to 7 minutes.
Reduce the heat to low and stir in the cream cheese until completely combined. Add the gruyère in three batches, making sure cheese is completely incorporated before adding the next batch. Stir in parmesan. The mixture will be very thick and will give a lot of resistance when stirring.
Add the spinach with juices back to cheese sauce, stirring until well combined. Add the remaining 1/2 cup of fried onions.
Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the fried onion and panko mixture.
Bake until the casserole is bubbling and the topping is golden brown, about 30 to 35 minutes. Let sit for at least 10 minutes. Top with lemon zest just before serving.
- Spread casserole evenly on trays lined with silicone mats. Or use a scoop to make portions. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
Add recommended amount of hot water. Stir and let sit a few minutes until fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.