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Spinach Casserole

Frozen spinach is convenient and easy to use, but there's nothing like the flavor and texture of fresh spinach. Plan on about 2 1/2 to 3 pounds if you prefer to use fresh. Wash it, remove the stems, and chop it finely. Place a wide non-stick saucepan or skillet over medium-low heat and add the spinach, a little at a time, adding more as the first additions wilt down. The spinach is done when it has all wilted. Cool the cooked spinach in a colander and squeeze out excess moisture. You can choose to season the spinach while it cooks, with salt and pepper to taste, and a grated garlic clove.

Serves 4people
-pounds frozen spinach (or fresh spinach, see above for directions)
-ounces cream cheese (softened)
cup butter (melted, divided)
cup seasoned bread crumbs
dash paprika
Salt (if needed, to taste)
Pepper (if needed, to taste)
Optional: 4 tablespoons Parmesan cheese (grated)
Gather the ingredients.
Preheat the oven to 350 F. Grease a 1-quart or 1 1/2-quart casserole dish and set aside.
Thaw the spinach in a colander under running water. Press or squeeze the thawed spinach to remove excess water. Alternatively, microwave the spinach according to the package instructions, cool for a few minutes, and press the leaves to remove the excess water.
Once the spinach is ready to use, combine it with the softened cream cheese and 1/4 cup of melted butter in a large bowl.
Spoon into the prepared casserole dish and sprinkle with bread crumbs and paprika. Drizzle with remaining 1/4 cup of butter. Taste for seasoning and add salt and pepper if needed.
Bake the casserole in the preheated oven for 25 minutes. Serve hot and enjoy!

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