Amazing Creamed Spinach Casserole

I made this for Christmas in 2023 and my mother hasn't stopped asking for the recipe, which is quite the compliment!  😁 

Besides eating it as a side dish, try using it, unbaked and without breadcrumbs, as a topping for baked potatoes, tossing with cooked pasta, or serving with pita chips or tortilla chips. You could also add frozen, thawed artichoke hearts if you like! 

The secret to the flavor in this version of creamed spinach is exactly that: flavor! It's not just spinach, cream cheese, and cream and sour cream, like some.

• 1 small shallot, peeled and minced (or 1/2 a large one)
• 2-4 cloves garlic, peeled and minced (or 1/2-1 teaspoon garlic powder)
• 4 tablespoons butter
• 2 teaspoons Better than Bouillon Chicken Stock base 
• 2 large bags fresh spinach, roughly chopped 
• 3/4 teaspoon dried dill
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups heavy cream
• 1/2 to 3/4 cup grated Parmesan cheese
  
• 1 cup shredded mozzarella 
• Smashed toasted garlic croutons or buttered Panko for topping 

Melt butter in a medium saucepan over medium-high heat. Add shallots and garlic and cook until softened. Dissolve Better than Bouillon into the vegetables and butter. Add spinach and 2 tablespoons water. You might need to do that in batches until it's all wilted and cooked down. Add dill and pepper.

If there is a good bit of water in the pan, raise heat to medium high and cook the liquid off until it is almost gone. Stir in cream and Parmesan and cook over medium heat until cream is reduced. Stir in 1/2 cup mozzarella. 

Pour into a greased 1 1/2 quart casserole dish. Top with remaining mozzarella and bread crumbs or croutons. Bake at 375 for 15-20 minutes until golden.