Parmesan Creamed Spinach
Makes 4 servings. You can serve in individual ramekins or in a round (or heart like me!) oven proof casserole dish
Ingredients
- 2 tbsp butter
- 10 oz bag frozen chopped spinach thawed
- ½ Vidalia onion minced
- 1 ½ cups low fat or skim milk
- 1 cup shredded Parmesan Cheese plus 2 oz for topping
- Salt and pepper
- 1 tsp nutmeg
- 2 tbsp flour
- ½ cup panko bread crumbs
- Nonstick baking spray
- 1 tbsp Olive oil
Instructions
- Preheat oven to 425 degrees.
- Saute onion with butter in a saucepan until caramelized.
- Add flour, stir and cook for 1 minute.
- Lower heat, whisk in milk and bring to a simmer.
- Stir in spinach, cheese, and seasonings.
- Spray 4 6- 8 oz ramekins with nonstick spray and pour spinach into each.
- For parmesan crisp topping: Mix together 2 oz parmesan cheese, panko bread crumbs, and oilve oil in a bowl.
- Spread on top of each ramekin of spinach, thickly covering the top and pressing down.
- Bake until golden brown and bubbly about 15-20 minutes.
Notes
I also have made this with Philadelphia Creamed Cheese (of course!).