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.
8 servings, about 1 cup each
Active Time: 25 minutes |
Total Time: 1 1/4 hours
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°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, 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.
Per serving :
6 g Fat;
3 g Sat;
2 g Mono;
17 mg Cholesterol;
10 g Carbohydrates;
14 g Protein;
3 g Fiber;
388 mg Sodium;
476 mg Potassium