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• Spinach Casserole (New York Times Menu Cookbook, 1966)

  Dec 3, 2021 11:45 pm by Nell Gram

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  Three generations of my family have made this recipe every Thanksgiving and Christmas since the
  1960's. I hope you enjoy it too!

   

  Ingredients:

  • 2 pounds fresh spinach or 2 packages (10 ounces each) frozen CHOPPED spinach
  • 8 ounces cream cheese
  • ½ cup butter (2 sticks—you can use less if you like)
  • Salt and freshly ground black pepper
  • 1 cup soft fresh breadcrumbs (I use small pieces of torn-up bread)
  • ¾ teaspoon ground sage

   

  Directions:

  1. Preheat oven to moderate (350 degrees).
  2. Wash the fresh spinach and discard root ends and any tough stems.
  3. Cook in the water clinging to the leaves for 5-8 minutes, drain, and chop; or cook the frozen spinach according to package directions and drain well.
  4. Mix the spinach with the cream cheese (cut the c.c. into chunks first), half of the butter, and salt and pepper to taste. Stir to mix well. Pour into a 1 ½ quart casserole.
  5. Melt the remaining butter. Toss with the bread crumbs and sage; sprinkle the mixture over the spinach.
  6. Bake for 20-30 minutes, until bubbly, hot, and lightly browned.

   

  Note: This casserole may be made up through Step 4 several hours in advance and refrigerated until time to bake it.

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