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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
8 pounds fresh spinach |
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
2 cups half-and-half |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 cups (16 ounces) shredded, sharp cheddar cheese |
1 cup soft breadcrumbs |
Directions:
1. Remove stems from spinach; wash leaves thoroughly in lukewarm water. Place in a large Dutch oven (do not add water). Cover and cook over high heat 3 to 5 minutes. Drain spinach well; chop and set aside.
2. Melt butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add spinach and cheese; mix well.
3. Spoon mixture into a greased 2-quart casserole; sprinkle with breadcrumbs. Bake, uncovered, at 350° for 10 to 15 minutes.
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