SPONSORED STORY – BROUGHT TO YOU BY CASTELLO ALPS SELECTION
This spinach and cheese casserole showcases the creaminess of the Weissbier cheese while a crunchy breadcrumb topping adds texture.
By Michelle Keith
When I was offered to review cheese from Castello’s Alp selection I was thrilled. Not only to just taste, but to create a dish that would showcase the cheese as well. My favorite dish I created was a spinach and cheese casserole that showcased the creamy nutty flavor of the cheese, and the homemade buttered breadcrumb topping yielded the perfect crunch to set off the creamy spinach.
- ½ cup diced onion
- 1 tbs butter
- 2 tbs flour
- 1 cup milk
- ½ cup half and half
- 1 cup shredded Castello Alps selection Weissbier cheese
- 1 pkg frozen (10 ounce) chopped spinach thawed and well drained
- 2 Tbs Parmesan cheese
- 1 teaspoon crushed red pepper flakes
- 1 cup fresh bread crumbs
- 2 tbs melted butter
- 1 teaspoon parsley
- Preheat oven to 425
- Grease a shallow 2 cup baking dish, set aside
- Saute onion in butter until translucent
- Add flour, stir to coat and slowly mix in the milk and half and half
- Simmer 2 minutes
- Stir in the cheese until melted and remove from the heat.
- Add the spinach,Parmesan and red pepper flakes and mix well.
- Place the spinach into the baking dish.
- For the topping:
- Mix the crumbs, butter and parsley in a bowl, gently place on top of casserole.
- Bake uncovered for 25 minutes
Michelle Keith is a South Florida native and the author of "The Village Cook". A self taught chef, her experience cooking and baking spans over 30 years. In addition to her food blog, she has also been featured in numerous websites, and writes recipes for her local community newsletter. She also is the editor of "The Domestic Mama", a blog about motherhood and family life. She currently resides in South Florida.