Casserole offers elevated take on creamed spinach
This creamy spinach casserole recipe is a more sophisticated cousin to creamed spinach. It’s perfect for weekend entertaining or as a special occasion side dish.
CREAMED SPINACH CASSEROLE
Makes: 8 servings
Active time: 2 5 minutes
Total time: 1 hour and 2 5 minutes
3 (1 0 -ounce) packages frozen spinach, thawed
1 cup low-fat milk
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon white or black pepper
⅛ teaspoon nutmeg
1 cup extra-sharp cheddar cheese, divided
1 cup low-fat cottage cheese
3 large egg whites
1 . Preheat oven to 3 5 0 degrees. Coat a shallow 2 -quart baking dish with cooking spray.
2 . Press spinach in a mesh strainer to get out as much moisture as possible. Pulse in a food processor until very finely chopped.
3 . Combine milk, flour, salt, pepper and nutmeg in a large saucepan. Cook over medium heat, whisking, until thickened, 2 to 4 minutes. Remove from the heat and stir in ½ cup cheddar, the cottage cheese and the spinach.
4 . Beat egg whites in a large bowl with an electric mixer, slowly increasing the speed, until they begin to foam. Continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.)
5 . Gently fold the whites into the spinach mixture with a rubber spatula until uniform. (It’s OK if a few white streaks remain.) Transfer to the prepared baking dish.
6 . Bake for 3 5 minutes. Top with the remaining ½ cup cheddar; continue baking until the cheese is melted, about 1 0 minutes more. Let stand for 5 minutes.
Note: To make ahead, prepare Steps 2 and 3 , refrigerate for up to one day. Bring to room temperature before folding in egg whites.
Recipe nutrition per serving: 1 4 2 calories, total fat: 6 g, saturated fat: 3 g, cholesterol: 1 7 mg, carbohydrates: 1 0 g, fiber: 3 g, total sugars: 3 g, added sugars: 0 g, protein: 1 4 g, sodium: 3 8 8 mg, potassium: 4 7 6 mg, folate: 1 7 4 mcg, calcium: 2 9 6 mg