Baked Cream Spinach with Provolone

A recipe I came up with because I needed to use up some spinach and cream I had lurking in my fridge. Baked Cream Spinach with Provolone came out very tasty! You could omit the cream ( use all milk ),and make it even more healthy but I needed to use up that cream. I hate to waste.

Baked Cream Spinach with Provolone

1 each green onion — chopped
2 cloves garlic — minced
2 tablespoons all-purpose flour
cooking spray
1/2 cup heavy cream
3/4 cup skim milk
1 cup water
1 each chicken bouillon cube
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 dash nutmeg
2 ounces provolone cheese
5 cups fresh spinach — chopped
1 cup seasoned bread crumbs

Fry the green onion and garlic in cooking spray until soft. Add the flour and all liquids with the bouillon cube.

Bring liquids to a boil while stirring and cook until thick.

Add your salt, pepper, nutmeg, cheese and spinach. Stir well until cheese melts. Pllace in a casserole sprayed with cooking spray then top with the breadcrumbs. Spray the breadcrumbs well then place in a 350 degree oven about 20 minutes or until breadcrumbs are golden brown.

6 servings 205 calories each

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3 Comments (+add yours?)

  1. katie
    Mar 25, 2008 @ 16:58:08

    Hey, skim milk and heavy cream – it all works out. This sounds great…and it’s important to eat your spinach!

    Reply

  2. Sue
    Mar 26, 2008 @ 06:22:05

    lol…yeah katie that is about what I thought too.

    I always was one for balance, diet or not.

    Reply

  3. Culinary Cowgirl
    Mar 26, 2008 @ 07:13:21

    Oh yum…I love creamed spinach. And with the provolone…this looks fab!

    Reply

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