Food Network publishes Sunny Anderson’s creamed spinach casserole recipe, which Anderson prepared on the “Sticky Bones, Empty Plate” episode of her Food Network show “Cooking For Real.” The recipe takes 45 minutes to prepare and yields six servings.
To prepare the recipe, preheat an oven to 375 degree Fahrenheit, and butter an 8- by 8-inch casserole dish. Melt 4 tablespoons of unsalted butter over medium-high heat in a large skillet. Add a pinch of kosher salt and freshly ground pepper and 1/2 of a chopped red onion. Saute the onion for three minutes, and then add 2 cloves of minced garlic and 2 teaspoons of red chili flakes. Saute for an additional two minutes.
Add 1 3/4 cups heavy cream, 1 cup of shredded Parmesan cheese and 1 teaspoon of ground nutmeg to the skillet. Heat the mixture just until the cream starts to bubble, stirring often while heating.
Turn the burner off, and stir in 1/2 cup of sour cream and 2 10-ounce packages of chopped, thawed and squeezed-dry frozen spinach. Add salt and pepper to taste. Pour the spinach into the prepared dish, and sprinkle the top of the spinach with 1/2 cup packaged fried onions. Bake 15 to 20 minutes or until the dish is bubbly and golden.