Spinach and Butter Bean Casserole

23 Apr

This flavorful casserole is super easy, with only about 15-20 minutes of hands on time, but packs a punch of nutrition.  Spinach and butter beans each have a bunch of benefits that (for me, at least) completely cancel out the guilt factor of the cheese in this recipe.  The creamy ricotta and rich muenster work with the heat of the sriracha to create a really delicious background to the vegetables, and the bread crumbs provide a nice variation in texture that makes this dish a pleasure to eat.

Spinach and Butter Bean Casserole

1 10 oz. package frozen leaf spinach, thawed with excess moisture squeezed out

8 oz. canned butter beans, drained and rinsed

2 tbs. Brummel & Brown

1 small yellow onion, chopped

2-3 cloves garlic, minced

2-3 tbs. all-natural, whole wheat flour

1 cup 1% milk

1 tbs. sriracha

1/2 cup muenster cheese, grated

1/4 cup spinach and ricotta dip (substitute plain ricotta or more muenster, if desired)

Kosher salt and freshly cracked black pepper

1 cup whole wheat breadcrumbs, lightly toasted

Non-stick cooking spray

Preheat oven to 400º.

Heat milk in a small saucepan over medium-low heat.

Melt Brummel & Brown in a 10″ cast iron skillet over medium heat.  Add onions and garlic and sauté until onions are just beginning to brown, about 10-12 minutes.  Add flour and stir to coat onions.  Cook 1-2 minutes until flour is heated through.

Slowly whisk in milk to form a sauce.  Season with sriracha.  Whisk in the cheese to form a sauce.

Add spinach and butter beans and stir to combine.  Top with bread crumbs and spray with non-stick spray.  [Note:  If you do not have a cast iron or oven-proof skillet, you can transfer the mixture to a shallow casserole dish and follow remaining directions.]

Transfer to oven and cook 30-35 minutes until bubbling and bread crumbs are golden brown.

Remove from oven and let sit 5-10 minutes.

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