Yummy Spinach Casserole
Even if you are not a fan of spinach, this is good stuff. And easy. Great to make in huge batches and freeze. I bring a bagful of frozen servings to elderly relatives every month and they rave about having to eat their vegetables.
Even if you are not a fan of spinach, this is good stuff. And easy. Great to make in huge batches and freeze. I bring a bagful of frozen servings to elderly relatives every month and they rave about having to eat their vegetables.
- Carbohydrate 10.4099193704642 g
- Cholesterol 45.272 mg
- Fat 15.8274712499418 g
- Fiber 2.49834382674441 g
- Protein 8.130928124386 g
- Saturated Fat 9.76675818749078 g
- Serving Size 1 1 Serving (173g)
- Sodium 324.629124999881 mg
- Sugar 7.91157554371982 g
- Trans Fat 1.34907956248068 g
- Calories 209 calories
Step-by-step
- Combine butter, flour in saucepan. Heat, stirring to make roux. Add milk (use a bit more if needed) and cheese.
- In another pan, saute onion and garlic in butter, then add spinach.
- Cook 10 minutes or until spinach is hot and onion/garlic translucent.
- Add white sauce and mix thoroughly.
- Add salt/pepper to taste.
Building the Foundation with Roux
Cooking the flour and butter together for precisely two minutes removes the raw starch flavor before milk is incorporated. Whisking continuously while adding cold milk prevents lumps from forming in the pan. The sauce thickens when the starch granules absorb the liquid and swell at a near-boiling point.Balancing Alliums and Leafy Greens
Sautéeing the finely chopped onion and minced garlic in butter until translucent draws out their natural sugars without scorching them. Frozen spinach retains significant cellular water even after thawing, making vigorous manual squeezing essential to avoid diluting the rich white sauce. When the combined mixture cooks for ten minutes, excess moisture evaporates and allows the parmesan to bind the ingredients completely.Pairing and Judging Texture
This rich vegetable dish provides a heavy, dairy-forward profile that pairs exceptionally well with lean, high-acid proteins like roasted pork tenderloin or a simply grilled flank steak. Visual doneness relies on observing the bubbling surface and checking for a uniform, glossy consistency rather than relying on internal temperature probes.
