Creamy Spinach Broccoli Cheese Casserole
A comforting and creamy casserole featuring spinach and broccoli, topped with a crispy breadcrumb layer, perfect for family gatherings on chilly evenings.
Ingredients
Vegetables
- 2 cups fresh spinach, chopped Make sure all ingredients are Halal-friendly.
- 2 cups broccoli florets Blanched before mixing.
Cheesy Sauce
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened Should be at room temperature for easy mixing.
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
Topping
- 1/2 cup breadcrumbs Optional for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a pot of boiling water, blanch the broccoli florets for about 3-4 minutes until bright green but still crisp. Drain and set aside. In a separate bowl, chop the fresh spinach.
Mixing
- In a large mixing bowl, combine the softened cream cheese, sour cream, milk, and garlic powder. Use a hand mixer or spatula to blend these ingredients until smooth and creamy.
- Fold in the cheddar cheese, chopped spinach, and blanched broccoli florets. Add salt and pepper to taste.
Baking
- Spoon the creamy mixture into a greased baking dish, smoothing it into an even layer.
- If using breadcrumbs, sprinkle them evenly on top for added crunch.
- Place the casserole in the preheated oven and bake for about 25-30 minutes or until the cheese is bubbly and the top is golden brown.
Serving
- Let it cool for a few minutes before serving. Enjoy your Creamy Spinach Broccoli Cheese Casserole!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, place in the oven at 350°F (175°C) for about 20 minutes, covering with aluminum foil to prevent burning the breadcrumbs.