Creamed Spinach Casserole

3.1 (87)
Creamed Spinach Casserole

This creamy spinach casserole recipe is a more sophisticated cousin to creamed spinach. It’s perfect for weekend entertaining or as a holiday side dish.

Yield: 8 servings, about 1 cup each
Active Time: 25
Total Time: 75

Ingredients

  • 3 10-ounce packages frozen spinach, thawed
  • 1 cup low-fat milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 1/8 teaspoon nutmeg
  • 1 cup extra sharp Cheddar cheese, divided
  • 1 cup low-fat cottage cheese
  • 3 large egg whites

Preparation

  1. Preheat oven to 350°F. 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 1/2 cup Cheddar, 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 1/2 cup Cheddar; continue baking until the cheese is melted, about 10 minutes more. Let stand for 5 minutes.

Tips & Notes

  • Make Ahead Tip: Prepare Steps 2 & 3, refrigerate for up to 1 day. Bring to room temperature before folding in egg whites.

Nutrition

Nutrition Per Serving

calories 142
fat 6 g (3 g sat, 2 g mono)
cholesterol 17 mg
carbohydrates 10 g
protein 14 g
fiber 3 g
sodium 388 mg
potassium 476 mg

Nutrition Bonus Vitamin A (254% daily value), Calcium (30% dv)

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 1/2 high-fat meat, 1/2 lean meat

From EatingWell November/December 2012