Recipe by Caroline Cooks
Puffs up while baking to a light topping; with delicious layers of spinach, bacon, and sour cream. A weeknight dinner. From America's Favorite Casseroles with modifications. Note: Time to prepare does not include thawing the spinach.
Top Review by Merlot
You can't go wrong with this lovely spinach-bacon bake. Even those who say they don't like spinach are going to love this. Great combination of ingredients. This is a dish I plan on making at my next dinner party. Thanks for sharing, Caroline Cooks. It's a winner!
- 1⁄2 lb bacon, slices
- 1⁄4 cup onion, chopped
- 1 cup sour cream or 1 cup creme fraiche
- 3 eggs, separated
- 2 tablespoons all-purpose flour
- 1 dash fresh ground black pepper
- 1 (10 ounce) package frozen spinach, thaw, squeeze dry, and chop
- 1⁄2 cup sharp cheddar cheese, shredded
- 1⁄2 cup dry breadcrumbs
- 1 teaspoon butter, melted
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Spray 2 quart baking dish with cooking spray.
- Cook bacon over medium heat until crisp; drain on paper towels; and crumble.
- Saute onions in bacon drippings to soften; drain well.
- Set aside.
- Combine sour cream, egg yolks, flour and pepper in large bowl; set aside.
- Beat egg whites in medium bowl with mixer at high speed until stiff peaks form.
- Stir 1/4 of whites into sour cream mixture; then fold in remaining whites.
- Arrange half of spinach in prepared dish. Top with half of sour cream mixture.
- Sprinkle 1/4 cup of cheese over sour cream mixture.
- Sprinkle with bacon and onions. Repeat layers, ending with remaining 1/4 cup cheese.
- Combine bread crumbs and butter; sprinkle evenly over cheese.
- Bake, uncovered for 30-35 minutes or until egg mixture is set and top is golden.
- Let stand 5 minutes before slicing into wedges to serve.
- Optional: Garnish with chopped chives and/or chopped Roma tomatoes.