Ingredients

The following ingredients have 8 Servings
  • 4 (12 ounce bags fresh) or 5 (9 ounce boxes frozen) spinach (chopped)
  • 1 tablespoon olive oil
  • 1 medium yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • kosher salt
  • 1 recipe cream of chicken soup
  • 1¾ cup milk
  • 1½ teaspoons kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/8 teaspoon nutmeg (grated fresh)
  • 1/2 cup parmesan cheese (grated )
  • 1 cup gruyere cheese (grated )

Instruction

  • Preheat your oven to 400°.
  • Thaw the spinach in your microwave and work in batches, squeezing out as much water as possible. I place 1/3 of the thawed spinach into a clean kitchen towel (not a fancy one that’s for sure!) at a time and twist and squeeze with all that I have.
  • In a deep sided skillet, add olive oil, onion and garlic with a pinch of kosher salt. Stir and cook over medium to medium-low heat, until translucent and golden in some spots. This should take about 8 minutes.
  • Then add in the condensed cream of chicken soup and pour in the milk. Season with kosher salt, black pepper and nutmeg. I always eyeball the nutmeg. Stir until the soup has thinned out.
  • Remove off of the heat and add in the prepped chopped spinach and parmesan cheese. Stir well to combine.
  • Transfer the spinach mixture to a lightly greased, 2-quart casserole dish. Sprinkle with gruyere before baking on the middle rack of your preheated 400° oven for 30 to 40 minutes. Cool slightly before serving.