Creamy Spinach Casserole

Creamy Spinach CasseroleRemember that scene in the movie Ratatouille, where the food critic, Anton Ego, takes a bite of the title dish and the camera does this zoom thing where he is suddenly a young boy eating at his mother’s table?  I had a moment like that the other day when I made this spinach dish.   Suddenly, I was four years old, sitting at the table  in our dining room in Massachusetts and all was right in the world.Creamy Spinach CasseroleThis recipe belongs to my mom.  I don’t know where or when she acquired it.  We used to eat spinach casserole all of the time when I was a little girl.   It showed up less and less as I grew older.  By the time I married, I think it was relegated to an occasional Thanksgiving meal, though it was not part of the “must-have” menu.  Somehow, spinach casserole had been relegated from star to has-been.Creamy Spinach CasseroleAs I was looking through recipes that I had copied from my Mom’s files, I came across this one again.  In 25 years of married life, I hadn’t ever made it.  I decided to bring it back to life and see how my family liked it.  Mom made this dish in a deep casserole dish.  I remember having to scoop out my portions.  I chose to put it in a 9×13 pan and cut it into squares.  As I was making it, there were a few untoward comments about spinach, but once it was done and on the table, no one opted out of trying it.  In fact, by the end of the meal, there were only two squares left.   One of my boys went after them later and I am not ashamed to tell you, I stopped him.  I said, “That spinach is a bite of my childhood and I will eat all the leftovers, thank you.”  It’s a good thing there was plenty of other food in the fridge or I may have had to wrestle him for those last bites.

Creamy Spinach Casserole
Author: 
 
Ingredients
  • 2 10 oz bricks frozen chopped spinach, thawed and squeezed dry
  • 1 8 oz brick cream cheese (can use low fat Neufchatel)
  • 2 cups shredded Swiss cheese
  • 1 onion, minced
  • 1 clove garlic, minced
  • 3 Tbsp olive oil
  • 4 beaten eggs
  • salt and pepper to taste
Instructions
  1. In a large pan, saute the onion and garlic in the olive oil until soft.
  2. Turn the heat to low and add cream cheese, stirring constantly until melted.
  3. Remove from heat and stir in the eggs and cheese.
  4. Add the spinach.
  5. Season to taste.
  6. Spread into a greased casserole dish (or 9×13 glass pan)
  7. Bake at 350 degrees for 35-40 minutes.
  8. The edges should have a little brown on them.
Notes
This dish is very good with 1 cup of sauteed mushrooms thrown into the mix. I can see chopped artichokes, too.

 

3 thoughts on “Creamy Spinach Casserole

  1. Unlike you, Kristen, I was a bit of a late developer where spinach is concerned. As a child I couldn’t wait to be grown up so that I could ditch the greens. How things have changed and I’d fight you for those last two squares of this casserole!

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