January 19, 2009

Spinach Casserole

I'm kind of laughing at myself as I start to post this one. You see, when I made this last week I just knew it was going to be good so I made sure to snap some photos along the way. We had it for dinner that night and it was a huge hit. My oldest daughter said, "You remember what you did to make this right?" and I replied, "Yep!"

And I did.

But that was a week ago.

So with the help of the photos I'm going to try to walk you through the steps. Since I always say recipes are just 'guides' and you should always play with it to make it your own, this gives you a lot of leeway to play with. *Truly, I'm going off memory here so play with your recipe for more/less or cream cheese and use a little more salt and pepper if you desire.

Spinach Casserole

12 oz. fresh, frozen spinach, chopped
4 T butter
2 T flour
1/2 yellow onion, chopped
1-2 cups milk
pepper, salt
garlic powder
4 - 6 oz. cream cheese
1 c shredded cheese, cheddar or mixture

Cook the spinach in a microwave safe bowl while you make the rue. Melt the butter in a saucepan. Cook the onions until translucent but not brown. Add the flour and whisk to cook for 1 minute. Pour in the milk, starting with about 1 1/2 cups. If it gets too thick too fast, add another 1/2 cup. To the spinach add the cream cheese, cut into cubes. Pour the white sauce into the spinach. Season with salt and pepper and a bit of garlic powder (1/4 - 1/2 t) to taste. Place in a greased casserole dish and top with the shredded cheese (although my daughter says you can leave this off as the spinach was awesome without the cheese on top too).

I baked this at 350 for about 25 minutes until heated through and the cheese was melted.

Adding the flour to the butter/onion mixture

Mixing the white sauce with the cream cheese and spinach
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