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Spinach Almond Casserole

American.foodie's picture
Ingredients
  Sesame vegetable 1 Cup (16 tbs)
  Frozen chopped spinach 20 Ounce, thawed (Two 10 Ounce Packages)
  Oil 2 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1 Teaspoon
  Dried dill weed 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Half and half 1 Cup (16 tbs)
  Egg 1 , slightly beaten (Topping)
  Chopped almonds 3 Tablespoon
Directions

Prepare Sesame Vegetable Topping as directed.
Set aside.
Preheat oven to 325 °F.
Press excess moisture from spinach.
Set aside.
Heat Oil in medium saucepan.
Add onion and celery.
Saute over moderate heat until tender.
Remove from heat.
Stir in flour, salt, dill weed and pepper.
Return to heat.
Blend in half-and-half.
Cook, stirring constantly, until bubbly.
Remove from heat.
Blend in egg.
Stir in spinach and almonds.
Transfer to lightly oiled 1-quart casserole.
Sprinkle with Sesame Vegetable Topping.
Bake at 325 °F, 35 to 40 minutes, or until hot and topping is light brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy

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