Description
This spinach and cheese casserole showcases the creaminess of the Weissbier cheese while a crunchy breadcrumb topping adds texture.
Ingredients
Units
Scale
- 1/2 cup (120 ml) diced onion
- 1 tbs butter
- 2 tbs flour
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) half and half
- 1 cup (240 ml) shredded Castello Alps selection Weissbier cheese
- 1 pkg frozen (10 oz / 285 g) chopped spinach thawed and well drained
- 2 tbsp Parmesan cheese
- 1 tsp crushed red pepper flakes
- salt/pepper
Topping
- 1 cup (240 ml) fresh bread crumbs
- 2 tbs melted butter
- 1 tsp parsley
Instructions
- 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
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Side dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200