Parmesan creamed spinach and corn
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2 300-g pkgs
Thaw 2 300-g pkg chopped frozen spinach. Squeeze dry. Stir with 4 cups frozen corn kernels in an 8×8-in. square baking dish. Whisk 1 cup 18% cream with 2 tbsp all-purpose flour and 1/2 tsp each salt and pepper. Stir into spinach mixture. Stir 1/4 cup dry breadcrumbs with 2 tbsp finely grated Parmesan and 1 tbsp olive oil. Scatter overtop. Bake in a 375F oven until top is golden, about 30 min.