A delightful twist on the classic spinach casserole, featuring a creamy cheese sauce and a crispy topping.
Cook the spinach according to the package instructions, then drain it thoroughly and set aside.
Press the spinach with a spoon to remove as much water as possible for a better texture.
Melt the butter in a saucepan over medium heat.
Use a heavy-bottomed saucepan to prevent the butter from burning.
Whisk in the flour and cook for a minute to form a roux.
Keep whisking to avoid lumps in the roux.
Add the diced onion and cook until softened.
Stir frequently to ensure even cooking of the onion.
Gradually stir in the milk and cook until the mixture thickens.
Add the milk slowly while whisking to maintain a smooth consistency.
Season with pepper and Worcestershire sauce, then stir in the shredded cheese until melted.
Taste the sauce and adjust the seasoning as needed.
Combine the cheese sauce with the cooked spinach and mix well.
Ensure the spinach is evenly coated with the sauce.
Transfer the mixture to a casserole dish and sprinkle breadcrumbs evenly on top.
For extra flavor, mix the breadcrumbs with a little melted butter before sprinkling.
Bake in a preheated oven at 350°F for 15-20 minutes, until bubbly and golden.
Keep an eye on the casserole to prevent the topping from burning.
Serve warm and enjoy your delicious spinach and cheese bake.
Garnish with a sprinkle of fresh parsley for a pop of color.
