Creamy Spinach Casserole With Crunchy Topping Recipe

About this recipe

A diabetic-friendly vegetarian dinner featuring tender spinach in a creamy sauce, topped with golden croutons for a satisfying crunch.

Ingredients

• - Longley Farm Freshly Soured Cream
• 100G Marine Gourmet Garlic Croutons, 100G
• 200G Natoora Organic British Green Kale
• - Tropical Sun Onion Powder

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Cook the kale in a large pot over medium heat until wilted, about 3 minutes. Drain thoroughly to remove excess moisture.
3. 3. In a mixing bowl, combine the cooked kale, 1 cup of sour cream, and 2 tablespoons of onion powder. Stir until well blended.
4. 4. Transfer the spinach mixture to a casserole dish, spreading it evenly.
5. 5. Sprinkle 1 cup of croutons evenly over the top of the spinach mixture.
6. 6. Bake the casserole in the preheated oven for 30 minutes, or until the topping is golden and the dish is heated through.
7. 7. Remove from the oven and let cool for 5 minutes before serving.