Keto and Low-Carb Spinach Casserole
Creamy, flavorful, and topped with a satisfying crunch, it’s the perfect side dish for just about any meal. Even spinach skeptics might be surprised by how much they enjoy it.
Equipment
- 1 knife
- 1 measuring cup
- Measuring spoons
- 1 zester
- 1 skillet
- 1 Large spoon
- 1 large bowl
- 1 casserole dish
- Cooking Spray
Ingredients
- 2 lbs. fresh spinach
- 2 oz. cream cheese cubed
- 1 cup mayonnaise
- 2 eggs
- 2 cups onion chopped
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 cloves garlic minced
- Zest of 1 lemon
- 1/4 tsp. nutmeng
- 1/8 tsp. cayenne
- 1 can water chestnuts drained
- 1 cup cheddar cheese white or yellow
- 1/4 cup Parmesan cheese
- 1 cup Keto breadcrumbs
- 4 Tbsp. butter cubed
Instructions
- Cook the spinach in a skillet.
- After it wilts down, place the spinach in a dish towel and squeeze out as much water as possible.
- Return to the skillet.
- Add the cream cheese.
- Cook and stir until the cream cheese is melted.
- In a bowl, mix the cream of mushroom soup, mayonnaise, eggs, onion, garlic, lemon zest, nutmeg, water chestnuts, cayenne, salt and pepper.
- Stir the soup mixture and the spinach mixture together in the bowl.
- Pour into a greased casserole dish.
- Top with the cheddar cheese, Parmesan cheese and breadcrumbs.
- Dot with butter over the top.
- Bake at 350 degrees until golden and bubbly about 20 minutes.