Recipe
prep time:
20
Crunchy Cheddar Cheese Casserole
I had such a blast writing Cooking in Everyday English - the ABCs of Great Flavor at Home with the chef Todd English this year. As we were working, I had the chance to cook with him in his home kitchen. It was one of those "pinch me" moments in life-I couldn't believe I had access to such an amazing chef and teacher. I'd like to believe I taught Todd a thing or two, and this is one of them! I made this to show him how I get my children to eat their spinach. I have to admit-the cheese cracker topping and addition of raisins was all Todd. 
Vegetarian- Side Dish
Ingredients
- 16 oz frozen spinach, thawed
- 1 cup yellow onion, diced
- 4 tbsp olive oil
- 1/2 cup raisins
- 1/2 tsp dry mustard
- 4 cups cooked long-grain rice
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1/2 tsp kosher salt
- 2 cups milk
- 3 oz cream cheese, softened
- 1/2 cup Parmigiano-Reggiano, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups fish-shaped cheddar cheese crackers
- 2 tbsp unsalted butter, melted
Preparation
Preheat oven to 350 degrees. Drain spinach well, pressing between paper towels. Chop spinach.
Cook onion in hot oil in a medium-size sauté pan over medium heat, stirring often, 5 minutes or until soft. Stir in raisins, dry mustard, and spinach, and cook, stirring constantly, 2 minutes, breaking up spinach as you stir. Remove from heat, add rice, and stir until blended.
Melt 1⁄4 cup butter in a heavy saucepan over medium heat; whisk in flour and salt until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium-high heat, whisking constantly, 3 minutes or until mixture is thickened and bubbly. Stir in cream cheese, and cook 2 minutes or until melted. Remove from heat, and stir in Parmigiano-Reggiano cheese until smooth.
Stir together cheese sauce and spinach mixture. Let cool 1 to 3 minutes, and stir in Cheddar cheese. Pour into a lightly greased 11- x 7-inch baking dish, and spread in an even layer.
Place crackers in a zip-top plastic freezer bag; seal bag, and crush crackers using a rolling pin into pea-size pieces. Pour into a bowl, and stir in 2 Tbsp. melted butter. Sprinkle cracker mixture over spinach mixture in baking dish.
Bake at 350 degrees for 35 minutes or until topping is crunchy and mixture is thoroughly heated.
Cook onion in hot oil in a medium-size sauté pan over medium heat, stirring often, 5 minutes or until soft. Stir in raisins, dry mustard, and spinach, and cook, stirring constantly, 2 minutes, breaking up spinach as you stir. Remove from heat, add rice, and stir until blended.
Melt 1⁄4 cup butter in a heavy saucepan over medium heat; whisk in flour and salt until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium-high heat, whisking constantly, 3 minutes or until mixture is thickened and bubbly. Stir in cream cheese, and cook 2 minutes or until melted. Remove from heat, and stir in Parmigiano-Reggiano cheese until smooth.
Stir together cheese sauce and spinach mixture. Let cool 1 to 3 minutes, and stir in Cheddar cheese. Pour into a lightly greased 11- x 7-inch baking dish, and spread in an even layer.
Place crackers in a zip-top plastic freezer bag; seal bag, and crush crackers using a rolling pin into pea-size pieces. Pour into a bowl, and stir in 2 Tbsp. melted butter. Sprinkle cracker mixture over spinach mixture in baking dish.
Bake at 350 degrees for 35 minutes or until topping is crunchy and mixture is thoroughly heated.
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cook time:
35 minutes
35 minutes
serves:
8
8
family
68 family added this recipe
68 family added this recipe
Recipe: Cooking in Everyday English-The ABCs of Great Flavor at Home by Todd English
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