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Baked Spinach Casserole

This spinach casserole has all the delectable lusciousness of creamed spinach, but with much less cream and calories--plus you can actually taste the spinach! You can use either frozen or fresh spinach here--use 3 packages of frozen, or use 32 ounces of fresh and blanch it--but note that you should have about 3 cups of spinach after it’s thawed or blanched, chopped and squeezed dry. To thaw spinach quickly, defrost it in your microwave or place it in a fine-mesh strainer and run it under cool water, breaking up icy chunks. Leftover casserole tastes great, especially with a fried egg on top.

Prep Time — 20 min
Cook Time — 30 min
Servings — 12
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Ingredients

2 tablespoons unsalted butter

½ cup diced shallots

¼ teaspoon salt

32 ounces frozen spinach

2 tablespoons all-purpose flour

1 cup whole milk

¾ cup grated Gruyere

¼ cup grated Parmesan

¾ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground nutmeg

½ tablespoon unsalted butter

¼ cup grated Gruyere

3 tablespoons panko bread crumbs

2 tablespoons grated Parmesan

2 tablespoons melted unsalted butter

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.

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Saute the shallot

In a large skillet or saute pan set over medium-high heat, melt the butter. Add the shallots and salt. Cook until softened, 2-3 minutes.

2 tablespoons unsalted butter

½ cup diced shallots

¼ teaspoon salt

cast iron skillet

measuring cups

measuring spoons

wooden spoon

Add the spinach

Add the spinach. Stirring frequently, cook the spinach to evaporate any excess moisture. Continue cooking until the spinach starts to stick to the pan, about 2-3 minutes.

32 ounces frozen spinach

Add the flour

Lower the heat to medium. Add the flour and cook 2 minutes, stirring frequently.

2 tablespoons all-purpose flour

Add the milk

Slowly stir in the milk, scraping any spinach from the pot if necessary. Stirring frequently, simmer the mixture until the liquid has thickened, 1-2 minutes. Remove from the heat.

1 cup whole milk

Add the cheese

Add the Gruyere, Parmesan, salt, pepper and nutmeg. Using a spatula, gently fold the cheeses into the mixture to combine.

¾ cup grated Gruyere

¼ cup grated Parmesan

¼ teaspoon black pepper

¼ teaspoon ground nutmeg

spatula

¾ teaspoon salt

Grease and fill the dish

Grease the round baking dish with butter. Scrape the spinach into the dish and spread it in an even layer with a spatula.

½ tablespoon unsalted butter

round baking dish

Add the topping

Sprinkle the Gruyere, panko and Parmesan evenly over the spinach, then drizzle the melted butter over the top.

¼ cup grated Gruyere

3 tablespoons panko bread crumbs

2 tablespoons grated Parmesan

2 tablespoons melted unsalted butter

Bake the spinach

Place the baking dish on the middle shelf of the June Oven. Bake the spinach 30 minutes, until it is hot and the top is golden brown. June will notify you when the spinach is ready.

Serve

Remove the dish from the June Oven and set it on a cooling rack. Allow the spinach to cool 3 minutes before serving.

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