Asiago Creamed Spinach Casserole

Asiago Creamed Spinach Casserole is a delicious vegetable side dish made with two kinds of cheese and cream. It’s perfect for assembling in advance for easy entertaining or to tame the dinner time rush.

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Side Dish

American

255 kcal

Equipment

Ingredients

1 tablespoon unsalted butter
2 shallots, finely minced
1½ cups half & half
⅛ teaspoon nutmeg
1 pinch red pepper flakes, optional
¼ teaspoon kosher salt
fresh cracked black pepper, to taste
5 ounce asiago cheese, shredded off the block, about 2½ cups unpacked, divided
5 ounce Boursin cheese, 1 package
20 ounce frozen cut leaf spinach, thawed and squeezed dry (*see notes section)
¼ cup panko breadcrumbs
½ tablespoon olive oil

Instructions

Preheat oven to 350°F. Spritz a 1-quart casserole dish with cooking spray.
Melt butter in a skillet over medium heat. Add shallots and cook for about 4 minutes until translucent, but not browned. Pour in the half & half; add nutmeg and red pepper flakes. Season with salt and a few grinds of black pepper. Lower the heat to medium-low.
Stir in 4 oz (~2 cups) of asiago and all the Boursin cheese until melted. Stir in the spinach to combine.
Transfer the spinach mixture to the casserole. Top with the remaining 1 oz (~1/2 cup) of asiago. Combine the Panko and olive oil and sprinkle over the top of the casserole. Bake for 20 minutes until the casserole is bubbly around the edges and the breadcrumbs are toasty.

Notes

*PREPPING SPINACH (in addition to Mise en Place time):

Thaw in the refrigerator overnight, in a colander over a bowl at room temperature, or defrost it in the microwave.
Squeeze the excess liquid from the spinach over the sink by hand, press the spinach against the inside of a colander to drain or roll it in a clean tea towel, then wring it out over the sink.

MAKE AHEAD:

To prep this ahead, complete steps 1 through 3 above. Cover and refrigerate for later. When you’re ready to bake, remove it to the counter for about 30 minutes before baking.
To freeze for later, bake in an oven/freezer safe container, then cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight, then reheat in a 350°F oven.

STORING + REHEATING:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan on the stovetop over moderately low heat, covered with foil in a 350°F oven, or using short bursts in the microwave. If helpful, stir in a little more cream while reheating.

Nutrition

make ahead, oven, stove top

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