Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1 garlic clove, minced
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup heavy whipping cream
- 1/3 cup milk
- 5 tablespoons shredded Parmesan cheese, divided
- 1/4 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon pepper
- In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Stir in the spinach, cream and milk. Remove from the heat; stir in 4 tablespoons cheese, bread crumbs, salt, marjoram and pepper.
- Spoon into a greased 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until cheese is lightly browned. Yield: 6 servings.
Originally published as Herbed Baked Spinach in Country Woman January/February 2005, p29
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