Spinach Casserole

Name: Spinach Casserole
Ingredients: 2 ten oz packages frozen spinach, thawed; 1 stick unsalted butter, cut in half; 1 large shallot, finely chopped; 2 cloves garlic, finely minced; a few gratings of nutmeg; salt and freshly ground black pepper to taste; 8 oz cream cheese, cut into small pieces at room temp; 1 cup stale white bread cut into 1/4 inch cubes; 3/4 tsp ground sage or julienned fresh sage leaves

9 ingredients

1 steps

Ingredients

2 ten oz packages frozen spinach, thawed
1 stick unsalted butter, cut in half
1 large shallot, finely chopped
2 cloves garlic, finely minced
a few gratings of nutmeg
salt and freshly ground black pepper to taste
8 oz cream cheese, cut into small pieces at room temp
1 cup stale white bread cut into 1/4 inch cubes
3/4 tsp ground sage or julienned fresh sage leaves

Directions

1

{"0":"1. Squeeze the water out of the thawed spinach and saute with half the butter, the nutmeg and salt and pepper to taste","2":"2. Stir in the cream chhese until well combined","4":"3. transfer to a 1 1\/2 quart casserole or charlotte or souffle or gratin dish","6":"4. Melt the remaining butter and toss with the bread and sage and sprinkle this mixture over the spinach","8":"5. Bake in a 350\u00b0 oven until hot and bubbly and lightly browned about 20-30 minutes","10":"Note: This casserole through step 4 up to 24 hours ahead and refrigerated until time to bake (but then it will take a bit longer to cook)"}