Instructions
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Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Create Cream Sauce: Pour in the heavy cream, and add the cayenne pepper and nutmeg. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for 3-5 minutes until it noticeably thickens.
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Combine: Reduce the heat to low. Add the drained spinach, salt, and pepper to the sauce, stirring to combine. Add the cubed cream cheese and ⅓ cup of the Parmesan cheese. Stir continuously until the cream cheese is fully melted and the mixture is smooth and uniform.
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Assemble: Transfer the creamy spinach mixture to the prepared baking dish and spread it into an even layer. In a small bowl, mix the remaining ⅓ cup of Parmesan cheese with the breadcrumbs. Sprinkle this topping evenly over the entire casserole.
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Bake: Place the dish in the preheated oven and bake for 15-17 minutes, or until the top is golden brown and the edges are bubbly.
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Serve: For best results, let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly.
Notes
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Spinach Prep: The key to a non-watery casserole is removing as much moisture from the spinach as possible. After thawing, place the spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly.
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Make-Ahead: You can prepare the spinach mixture (through step 4) up to a day in advance. Store it covered in the refrigerator. When ready to bake, let it sit at room temperature for 20 minutes, add the topping, and bake as directed. You may need to add a few extra minutes to the baking time.
