Parmesan creamed spinach and corn

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Makes

6 Servings

Parmesan creamed spinach and corn

Michael Alberstat


Ingredients

  • 2 300-g pkgs chopped frozen spinach
  • 4 cups frozen corn kernels
  • 1 cup 0.18 cream
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup dry bread crumbs
  • 2 tbsp finely grated parmesan
  • 1 tbsp olive oil

Instructions

  • 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.