Food and Recipes Dish Casserole Pimiento Cheese Creamed Spinach Recipe Be the first to rate & review! "Creamy spinach casserole has always been a favorite in my family, so it's a sure-fire hit for any gathering. The pimiento cheese flavors give it a uniquely Southern twist." -Perre Coleman Magness, author of Pimento Cheese: The Cookbook By Southern Living Editors Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Buffy Hargett Miller Hands On Time: 30 mins Total Time: 1 hrs 20 mins Yield: 8 servings Ingredients 3 (10-oz.) packages frozen chopped spinach, thawed 2 tablespoons unsalted butter 1/2 medium-size yellow onion, finely chopped 3 garlic cloves, minced 4 ounces cream cheese, cut into small pieces and softened 1 cup milk 1 (8-oz.) container sour cream 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 large egg, lightly beaten 1 (4-oz.) jar diced pimiento, drained and rinsed 2 cups (8 oz.) shredded sharp Cheddar cheese, divided 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup panko (Japanese breadcrumbs) 2 tablespoons unsalted butter, melted Directions Preheat oven to 350°. Drain spinach well, pressing between paper towels. Melt 2 Tbsp. butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add garlic, and sauté 1 minute; remove from heat. Stir cream cheese into onion mixture until melted and well blended. Stir in spinach, milk, and next 3 ingredients. Stir together egg, drained pimiento, and 1 1/2 cups cheese; stir egg mixture into spinach mixture. Spoon mixture into lightly greased (with cooking spray) ramekins or a 2-qt. baking dish; sprinkle with salt and pepper. Toss together panko, 2 Tbsp. melted butter, and remaining 1/2 cup Cheddar cheese; sprinkle over spinach mixture. Bake at 350° for 50 minutes or until bubbly and golden. Rate it Print