Baked Spinach And Herb Casserole Recipe

About this recipe

A diabetic-friendly, vegetarian casserole featuring tender spinach, a creamy mushroom sauce, and a crispy herb topping. Perfect for a wholesome and satisfying dinner.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 200G All Things Butter Unsalted Butter
• 400 Ml Coconut Merchant Organic Coconut Cream
• - Parmesan Cheese | The Artisan Smokehouse
• 1 Bunch Spinach Fresh 1 Bunch
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. 2. Cook 500 g of fresh spinach in a small amount of water over medium heat until wilted, about 3-4 minutes. Drain thoroughly to remove excess moisture.
3. 3. In a mixing bowl, combine the cooked spinach with 1 can (about 300 ml) of coconut cream, 1/2 cup of grated parmesan cheese, and 1/4 cup of finely chopped onion. Mix well.
4. 4. Transfer the spinach mixture into the prepared baking dish, spreading it out evenly.
5. 5. In a separate bowl, mix 1 cup of panko breadcrumbs with 1/4 cup of melted unsalted butter. Sprinkle this mixture evenly over the spinach layer.
6. 6. Bake the casserole in the preheated oven for 30 minutes, or until the topping is golden brown and crispy.
7. 7. Remove from the oven and let it cool for 5 minutes before serving. Enjoy your wholesome dinner!