Spinach Casserole

Name: Spinach Casserole
Ingredients: 2 ten-ounce 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 ounces cream cheese, cut into small pieces and at room temperature; 1 cup stale white bread cut in 1/4 inch cubes; 3/4 teaspoon ground sage or julienned fresh sage leaves

9 ingredients

6 steps

Ingredients

2 ten-ounce 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 ounces cream cheese, cut into small pieces and at room temperature
1 cup stale white bread cut in 1/4 inch cubes
3/4 teaspoon ground sage or julienned fresh sage leaves

Directions

1

Squeeze the water out of the thawed spinach and saute with half the butter, the nutmeg and salt and pepper to taste.
2

Stir in the cream cheese until well-combined.
3

Transfer to a 1 1/2 quart casserole or charlotte or souffle dish.
4

Melt the remaining butter and toss with the bread and sage. And sprinkle this mixture over the spinach.
5

Bake in a 350 oven until hot and bubbly and lightly browned, about 20-30 minutes.
6

Note: This casserole may be made through step 4 up to 48 hours ahead and refrigerated until time to bake (but then it will take a bit longer to cook) or bring to room temperature before baking.