Paleo Creamy Spinach Casserole

Paleo Creamy Spinach Casserole

This Paleo Creamy Spinach Casserole is a delicious, decadent yet healthy side to search at your Thanksgiving tables this year! It's made with ghee, almond milk cream cheese, frozen spinach, and baked with a pork panko topping. Gluten free and soy free!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 147kcal

Author Mary Smith

Ingredients

36 oz frozen spinach I used 3- 12 oz packs
1 tub Kite Hill Almond Milk Cream Cheese
¼ cup ghee
1 tsp garlic powder
½ tsp sea salt
¾ cup Pork Panko or crushed up pork rinds

Instructions

Preheat your oven to 350. Lightly grease a 9x13 casserole dish.
Cook the spinach according to package directions. I just boiled mine for a few minutes, then drained it in a colander. Press down on the cooked spinach with paper towels to absorb any excess water. It's important to get ALL of the water out so you don't have a watery casserole!
Melt the ghee in a sauce pan over medium low heat. Add in the cream cheese and stir as it melts, until you have a creamy mixture and the cream cheese is completely mixed in. Add in the garlic powder and salt and stir.
Mix the cooked spinach with the cream cheese/ghee mixture in a bowl. Transfer it to the casserole dish. Top with the pork panko, then bake (uncovered) for 20 minutes. Enjoy!

Notes

You can use regular cream cheese in place of Kite Hill - however it will not be paleo anymore.

Nutrition