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Spinach Casserole 2

Source of Recipe

Joanne


List of Ingredients

4 packages (10 oz each) frozen chopped spinach (or about 2
1/2 lbs fresh spinach--be sure to wash fresh spinach at
least 2x in a deep container of cool water. )
16 ounces cream cheese, softened
1 cup heavy cream
1/4 medium onion, sliced vertically
1/2 cup butter, melted, divided
2 cups fried pork rinds, in crumbs, divided
1 cup parmesan cheese, shredded
paprika
nutmeg
aluminum foil




Recipe

Thaw spinach and press or squeeze to remove excess water.
Spray and heavily butter a casserole dish and set aside. In
a large mixing bowl, combine the spinach, cream cheese,
cream, onion, 1 1/2 cups of the pork rinds, parmesan and 1/4
of the melted butter. Dump into casserole dish and spread to
level. Sprinkle with the remaining pork rinds, and drizzle
with remaining 1/4 cup of butter. Cover with foil. Bake at
350 degrees for 35 minutes. Uncover and bake for 10 minutes
more until crumb topping is browning and crisped.

To prepare in advance, follow directions, cover with foil
and place in refrigerator, do not bake. When ready to cook,
Add 5 minutes of baking time to first stage of cooking.
Cream will separate if frozen, but if you have to freeze it,
allow it to thaw at refrigerator temperature before cooking,
or allow 30 minutes additional time to thaw in the oven.
YIELD: 8 Servings