Another big holiday is around the corner, and the prudent chef looks to make-ahead sides to serve with the traditional Easter baked ham. One of our family favorites is spinach cassserole.
Thaw and drain spinach in a collander. Squeeze out excess water from spinach. In a mixer, blend cream cheese and milk till smooth. By hand, combine: spinach, artichoke hearts, heavy cream, and 1/3 cup grated parmesan cheese.
Spoon spinach and artichoke mixture into a shallow 1 1/2 quart lightly greased casserole dish (8″ by 8″). Pour cream cheese and milk over the spinach. Sprinkle with the remaining cup of Parmesan. Bake at 350 for 25-30 minutes till bubbly.
This casserole can be frozen before baking. I also double the recipe for a larger group.
What do you usually serve for Easter?
2, 10 oz pkgs frozen chopped spinach
1 can drained and chopped artichoke hearts
1/2 cup heavy cream
2/3 cup grated parmesan cheese
8 oz softened cream cheese
1 cup whole milk
salt and pepper to taste