Spinach-Parm Casserole Recipe
For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 teaspoon salt
- 1 cup grated parmesan cheese
- 5 tablespoons butter
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 tablespoon italian seasoning
- 2 pounds fresh baby spinach
- Carbohydrate 6.82712059509885 g
- Cholesterol 32.7526041869116 mg
- Fat 14.3151511306552 g
- Fiber 3.44480245226851 g
- Protein 7.79797955660614 g
- Saturated Fat 7.86930190229149 g
- Serving Size 1 1 serving (175g)
- Sodium 315.457574291983 mg
- Sugar 3.38231814283034 g
- Trans Fat 1.10408450964451 g
- Calories 175 calories
Directions Preheat oven to 400degrees. In a stockpot, bring 5 cups water to a boil. Add spinach; cook, covered, 1 minute or just until wilted. Drain well. In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir 1-2 minutes or until garlic is tender. Spread spinach in a greased 8-in.-square or 1-1/2-qt. baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is lightly browned. Yield: 6 servings. Originally published as Spinach-Parm Casserole in Taste of Home February/March 2015, p69
