We are celebrating Thanksgiving with my side of the family this year, and while I won’t host it at my house, I do most of the cooking! My mom and I were starting to brainstorm the menu and she mentioned the holiday staple: green bean casserole. I admired to her that while I love the creamy sauce and French’s crispy onions on top, I didn’t care much for the actual green beans. I had a lightbulb moment and thought, what if I took those flavors I loved from the green bean casserole, and mixed them into spinach for a bit of a hybrid dish. It’s one part creamed spinach, one part green bean casserole, and I still get plenty of those crispy, salty French’s onions — they’re a tradition I’ll never break! Get the recipe below:
- 2 Tbsp. Butter
- 3 Cloves of Garlic, minced
- 4 Large Shallots, thinly sliced
- 2- 10 oz. packages of Fresh Baby Spinach
- 4 oz. Cream Cheese
- 1- 10.5 oz. can of Condensed Cream of Mushroom Soup
- 2 Tsp. Nutmeg
- Black Pepper
- 1 Cup of French’s Crispy Onions
- Preheat oven to 400 degrees.
- In a 12” Cast Iron Skillet over medium heat, melt butter and sauté garlic and shallots until they start to soften.
- Add fresh spinach to the skillet in batches and use a wooden spoon to press it down until all of the spinach is cooked down.
- Add cream cheese to the pan and stir to melt it into the spinach, and then add the cream of mushroom soup and nutmeg to the pan and stir until fully incorporated.
- Season to taste with black pepper and top with the French’s crispy onions; place the skillet directly into the 400 degree oven and bake for 10 minutes, until the onions just start to lightly brown. Serve immediately.
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