Spinach And Tomato Casserole With Water Chestnuts Recipe

About this recipe

A diabetic-friendly vegetarian casserole featuring fresh spinach, juicy tomatoes, and crunchy water chestnuts, perfect for a wholesome dinner.

Ingredients

• - Truffle Butter
• 1.06 Litre Casa Marrazzo Sliced Piennolo Vesuvio Dop Tomatoes, 1.06 Litre
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 1 Bunch Baby Spinach - Bunch
• 227G Golden Swan Whole Water Chestnuts, 227G
• 50G Top-Op Nutmeg Powder 50g
• - Tata Salt
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Wash the spinach thoroughly and remove any tough stems. Cook it in a large pan with 1 tablespoon of water and 1/2 teaspoon of salt for about 10 minutes, or until tender.
2. 2. Drain the cooked spinach well and chop it finely. Set aside.
3. 3. In the same pan, melt 3 tablespoons of butter over medium heat. Add the chopped spinach, diced water chestnuts, and double cream. Stir well to combine.
4. 4. Season the mixture with a pinch of nutmeg and additional salt to taste. Mix thoroughly and cook for 2-3 minutes to allow the flavors to meld.
5. 5. Preheat your oven to 375°F (190°C). Lightly grease a casserole dish with butter.
6. 6. Layer the bottom of the casserole dish with half of the spinach mixture. Arrange the sliced tomatoes evenly over the spinach layer, then top with the remaining spinach mixture.
7. 7. Sprinkle the panko breadcrumbs evenly over the top of the casserole. Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
8. 8. Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy your wholesome dinner!