CREAMED SPINACH CASSEROLE
6 tablespoons butter
2 large onions, chopped (about 3 cups)
10 large garlic cloves, chopped (about ¼ cup)
¼ teaspoon nutmeg
½ teaspoon black pepper
1/3 cup flour
3 cups light cream
2 ½ teaspoons salt
4-ounces cream cheese
1 cup grated parmesan cheese
5, 10-ounce boxes frozen chopped spinach, thawed and squeezed dry
1 cup milk
3 tablespoons fresh squeezed lemon juice
½ cup Jarlsberg cheese, shredded (or good quality Swiss)
½ cup panko breadcrumbs
3 tablespoons olive oil
Preheat oven to 400 degrees.
Melt the butter in a large deep skillet over medium high heat. Add the onions and cook until they are soft and fragrant, stirring occasionally, about 3-4 minutes. Add the garlic and continue cooking for 2 more minutes. Add the nutmeg, pepper, and flour to the pan. Continue to cook until all of the flour is absorbed and begins to bubble.
Add the light cream and salt to the pan and cook, stirring, until a smooth sauce forms. Add the cream cheese and parmesan. Cook, breaking up the cream cheese until melted. Add the spinach to the pan and reduce the heat to medium. Fold the spinach into the cheese sauce. Add half of the milk and continue stirring. When smooth, add the rest of the milk and cook stirring until incorporated. Stir in the lemon juice.
Transfer to a 9” x 13” baking dish coated with non-stick spray. Sprinkle the Jarlsberg and panko over the top and drizzle the olive oil evenly over the crumbs. Bake for 20-25 minutes until bubbly and lightly browned on top.
Note – you can make this dish a day in advance. Make the dish except for the putting the shredded cheese and panko on top and refrigerate overnight. Bring to room temperature for 1 hour before baking. Sprinkle the cheese and panko on top, drizzle with the olive oil, and cook for 30-40 minutes until bubbly and browned.