Casserole offers elevated take on creamed spinach
Eatingwell
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: 25 minutes
Total time: 1 hour and 25 minutes 3 (10-ounce) packages frozen spinach, thawed
1 cup low-fat milk cup all-purpose flour teaspoon salt teaspoon white or black pepper teaspoon nutmeg
1 cup extra-sharp cheddar cheese, divided 1 cup low-fat cottage cheese
3 large egg whites
1. Preheat oven to 350 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
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 35 minutes. Top with the remaining cup cheddar; continue baking until the cheese is melted, about 10 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: 142 calories, total fat: 6 g, saturated fat: 3 g, cholesterol: 17 mg, carbohydrates: 10 g, fiber: 3 g, total sugars: 3 g, added sugars: 0 g, protein: 14 g, sodium: 388 mg, potassium: 476 mg, folate: 174 mcg, calcium: 296 mg*