Crumb-Topped Spinach Casserole

Ingredients

• 2 tablespoons butter 
• 3 tablespoons butter melted
• 8 oz cream cheese softened
• 2 large eggs 
• 2 tablespoons flour all-purpose
• 40 oz pkt spinach frozen thawed chopped
• 2  garlic cloves minced
• 1 cup italian-seasoned japanese breadcrumbs homemade (panko)
• 1 cup milk 
• 1 medium onion diced
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 8 oz cheddar cheese shredded

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• baking pan

Directions

1. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat.
2. Add onion and garlic, and saut 8 minutes or until tender.
3. Meanwhile, drain spinach well, pressing between paper towels to remove excess moisture.
4. Blend cream cheese and flour in a large bowl until smooth.
5. Whisk in eggs, salt, and pepper. Gradually whisk in milk until blended.
6. Add sauted onions, spinach, and cheese, stirring to blend. Spoon into a lightly greased 11" x 7" baking dish.
7. Combine breadcrumbs and 3 Tbsp. melted butter in a small bowl; toss well, and sprinkle over casserole.
8. Bake, uncovered, at 350 for 30 to 35 minutes or until thoroughly heated and breadcrumbs are browned.