Creamed Spinach

béchemel, parmesan, herbed breadcrumbs

STARS

Give spinach the comfort food treatment, folding in Parmigiano-Reggiano and béchamel before baking this velvety side. Add a crisp topping of herbed breadcrumbs to give each bite a delightful crunch and serve this leafy indulgence alongside your favorite roast.

Difficulty Level

Total Time: 15 minutes

Active Time: 5 minutes

Ingredients

Creamed Spinach

1 pound thawed frozen spinach, drained
1 cup bechamel sauce
1 cup grated grana padano or parmesan cheese
¼ teaspoon nutmeg
Salt and pepper to taste
¾ cup seasoned breadcrumbs

Directions

Preheat the oven to 450°F. Combine the spinach, bechamel, half of the cheese, nutmeg, salt and pepper in a large bowl.

Spread into a baking 9-inch dish and top with the remaining cheese and breadcrumbs.

Roast for 8-10 minutes, until the cheese is melted and the top is golden.

Creamed Spinach

béchemel, parmesan, herbed breadcrumbs

STARS

Difficulty Level

Total Time: 15 minutes

Active Time: 5 minutes

Servings: 4

Ingredients

Creamed Spinach

1 pound thawed frozen spinach, drained
1 cup bechamel sauce
1 cup grated grana padano or parmesan cheese
¼ teaspoon nutmeg
Salt and pepper to taste
¾ cup seasoned breadcrumbs

Directions

Preheat the oven to 450°F. Combine the spinach, bechamel, half of the cheese, nutmeg, salt and pepper in a large bowl.

Spread into a baking 9-inch dish and top with the remaining cheese and breadcrumbs.

Roast for 8-10 minutes, until the cheese is melted and the top is golden.