Simply Sides - Spinach Parmesan Casserole

Growing up, a lot of children do not like spinach - even when Popeye tells them it can make them strong. This recipe from Taste of Home contributor Judy Batson, Tampa, FL just might change their mind. Spinach with garlicky butter and Parmesan is filled with delicious flavors that will win anyone over - even my non-veggie eater.

Spinach-Parmesan Casserole

2 pounds fresh baby spinach (I used 3 - 8oz. bags)
5 tablespoons butter
3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon Italian seasoning
3/4 teaspoon salt
1 cup grated Parmesan cheese

  1. Preheat oven to 400°. 
  2. In a stockpot, bring 5 cups water to a boil. Add spinach; cook, covered, 1 minute or just until wilted. Drain well. (I did not boil the spinach. I added it to the butter and oil with the garlic, Italian seasoning and salt and sauteed it.)
  3. In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir until garlic is tender, 1-2 minutes.
  4. Spread spinach in a greased 1-1/2-qt. or 8-in. square baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake, uncovered, until cheese is lightly browned, 10-15 minutes.
    Nutrition:
    2/3 cup: 239 calories, 21g fat (9g saturated fat), 37mg cholesterol, 703mg sodium, 7g carbohydrate (1g sugars, 3g fiber), 10g protein.



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