Cook, stirring frequently, until the mixture thickens, about 5 to 7 minutes. Step 4 Whisk in the milk, salt and pepper.Add the garlic and flour and stir constantly with a wooden spoon, for 2 minutes. Step 3 Add the butter in the same skillet.Transfer to a heat safe bowl and set aside. Cook, stirring occasionally, until wilted, about 5 minutes. Step 2 Heat a large skillet or Dutch oven over medium heat, then add the olive oil.Combine 1/2 cup of fried onions and the panko breadcrumbs in a small bowl set aside. To make the casserole further ahead, you can make the spinach mixture and refrigerate in the baking dish, then add the crispy onion topping just before baking. Plan to let this casserole cool for at least ten minutes before serving (this time is needed for it to set and be easily scoopable). In fact, any juices left from sautéing the spinach will help to thin and smooth out the thick, rich cream sauce. Many recipes call for wringing out the excess liquid from cooked spinach before using. It's a favorite in cheese sauces because of how well it melts, but you can use a gruyère cheese substitute.ĭoes spinach need to be squeezed dry for spinach casserole? Gruyère has a smooth, nutty flavor that plays well with lots of different veggies, especially spinach and Brussels sprouts. This casserole would be a decadent side for a steak dinner-think of it as a family-style spin on the creamed spinach served at old-school steakhouses-or for any company-worthy dinner. Topping off the baking dish is a combo of (what else?) crispy fried onions and panko breadcrumbs that get nicely golden in the oven. The creamy sauce is the hero here-a garlicky, tangy, cheesy base for the spinach that'll be hard not to lick right off the spoon. Take the best of creamed spinach and a classic green bean casserole and you have this simple, beautiful spinach casserole.
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