This creamy spinach casserole recipe is a more sophisticated cousin to creamed spinach. It’s perfect for weekend entertaining or as a special occasion side dish.
Creamed Spinach Casserole
Serves 8 Active Time: 25 minutes Total Time: 1 hour and 25 minutes
- 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
Preheat oven to 350 degrees F. Coat a shallow 2-quart baking dish with cooking spray.
Press spinach in a mesh strainer to get out as much moisture as possible. Pulse in a food processor until very finely chopped.
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, the cottage cheese, and the spinach.
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.)
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.
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.
Tasty Tip
To make ahead, prepare Steps 2 and 3, refrigerate for up to 1 day. Bring to room temperature before folding in egg whites.
Recipe nutrition per serving: 142 Calories, Total Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 17 mg, Carbohydrates: 10 g, Fiber: 3 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 14 g, Sodium: 388 mg, Potassium: 476 mg, Folate: 174 mcg, Calcium: 296 mg
