Yields 13 Servings
3 tbsp whipped butter
1 cup finely chopped onion
1/4 cup flour, use Gluten free AP flour for GF
1/4 tsp fresh grated nutmeg
3 cups 2% milk
3 lbs frozen chopped spinach, defrosted, I used 3 16-oz packages
3/4 cup freshly grated Parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup shredded Swiss or Gruyere cheese
Preheat the oven to 425F°.
In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.
Add the flour and nutmeg; cook 2 more minutes, stirring occasionally.
Add the milk and cook until thickened, about 5 - 7 minutes.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper. Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Meal Plan Check Boxes:
Nutritional Facts: Serving: 1/2 cup, Calories: 110, Carbohydrates: 9.2g, Protein: 7.7g, Fat: 5.5g, Saturated Fat: 2.5g, Cholesterol: 17.5mg, Sodium: 287mg, Fiber: 2g, Sugar: 2.6g
Found by: Brianna Lawless, MS, RDN