Crispy Topped Creamy Spinach Food

CREAMED SPINACH WITH CRISPY CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
• Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
• Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.

PARMESAN CREAMED SPINACH

Steps:

• In a small saucepan over medium heat, warm the milk. In a medium saucepan over medium heat, melt the butter. Whisk the flour into the butter and cook for 2 minutes to make a roux. Whisk in the warm milk a bit at a time to avoid lumps. Cook until the sauce begins to thicken, 2 to 3 minutes. Add the pumpkin pie spice and a pinch of salt and pepper. Turn the heat to low, stir in the cheese, and let melt. Stir in the spinach and cook for another 2 to 3 minutes to heat it through. (Save 1 cup for Round 2 Recipe Spinach and Cheese Souffle).

CRISPY-TOPPED CREAMY SPINACH

Steps:

• Heat oven to 375°F.
• Mix first 4 ingredients in large bowl until blended. Stir in 3/4 cup cheddar and 1/2 cup cracker crumbs.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cracker crumbs and Cheddar.
• Bake 20 to 25 min. or until heated through.

CRUNCHY CRACKER-TOPPED CREAMED SPINACH

Steps:

• Preheat oven to 350°F. Mix Neufchatel, milk, peppers and garlic powder in medium bowl until well blended. Stir in spinach.
• Spoon into 1-qt. baking dish or 9-inch pie plate. Combine cracker crumbs and margarine; sprinkle over spinach mixture.
• Bake 25 to 30 min. or until heated through.

GARLICKY CREAMED SPINACH RECIPE BY TASTY

Steps:

• Melt the butter in a large pan over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes, until fragrant. Season with salt.
• Add the spinach, season with salt, and sauté until wilted, 3 minutes. Transfer to a strainer to drain any excess water.
• Return the spinach to the pan and sprinkle with the flour. Cook for 1 minute, until the flour is lightly browned.
• . Add the heavy cream, cream cheese, and Parmesan cheese. Cook until fully incorporated and thickened, stirring often, 3 to 5 minutes. Season with salt to taste.
• Transfer to a serving bowl and top with more Parmesan cheese. Serve warm.
• Enjoy!

CRISPY-TOPPED SPINACH CASSEROLE

Steps:

• Mix first 4 ingredients in large bowl. Stir in 3/4 cup Cheddar cheese and 1/2 cup cracker crumbs.
• Spoon into greased 2 quart casserole; top with remaining crumbs and Cheddar.
• Bake at 375 degrees for 20-25 minutes or until casserole is heated through and cheese is melted.

DELICIOUS CREAMY SPINACH

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Bring about 1 inch of lightly salted water to a boil in a skillet; cook spinach in 2 batches until wilted, 1 to 2 minutes. Drain and rinse spinach under cold water until cool; squeeze small handfuls to remove moisture and coarsely chop.
• Heat milk and heavy cream in a saucepan over medium heat, stirring occasionally, until warm.
• Meanwhile, melt butter in a large saucepan over medium-low heat; cook and stir shallots until softened, about 5 minutes. Stir in flour and cook for about 3 minutes; add warm milk and cream mixture, whisking constantly. Simmer and whisk until thickened, 3 to 4 more minutes. Stir in spinach and nutmeg; season with salt and black pepper.
• Transfer spinach mixture to a baking dish. Sprinkle with Romano cheese and bread crumbs.
• Broil in preheated oven until just browned, about 5 minutes.