Cheesy Roasted Garlic and Spinach Casserole
1 1/2 c. peeled whole garlic cloves
1 tbs. extra virgin olive oil
3 tsp. kosher salt (divide use)
3 c. plus 3 tablespoons milk
4 tbs. corn starch
1 c. grated parmesan cheese
1/2 tsp. hot sauce
1/8 tsp. nutmeg
2 10 oz packages chopped frozen spinach, thawed and excess moisture removed
5 large eggs
1 loaf Udi white sandwich bread, crusts removed, cubed
1/2 c. shredded Italian blend cheese
1. Preheat oven to 425 degrees Fahrenheit. Place garlic in a 11 × 7 baking pan, drizzle with olive oil and toss with 1/2 teaspoon salt. Bake 30 minutes, stirring every 10 minutes, until soft and golden.
2. Reduce heat to 350 degrees. Meanwhile, bring 3 cups milk to gentle boil. In small bowl combine cornstarch and 3 tablespoons of milk and whisk slurry into milk. Whisk until mixture thickens. Remove from heat and add parmesan cheese, 1 teaspoon salt, hot sauce, and nutmeg, stirring until smooth. Let cool slightly.
3. In large bowl, whisk together spinach and eggs. Add bread and Italian blend cheese. Combine cream sauce and roasted garlic in either a blender or food processor and process until smooth (vent the lid and cover with a dishcloth to release steam).
4. Stir sauce into spinach mixture, being sure to coat bread completely. Pour into 9 × 13 baking pan coated lightly with non-stick spray. Bake 45 minutes or until set in the middle. Allow mixture to cool 5-10 minutes before serving.