Spinach Casserole

My girl child is strange. I have never seen a 5 year old ask for white beans at a restaurant, or spinach for breakfast, but this one does. She loves tomato sammiches and cherry tomatoes

out-of -hand. Here's a spinach casserole I made her last week when she asked for it. I didn't have what I thought went in real creamed spinach, so I just put this together and it turned out pretty good. In fact, I ate the last of it for dinner tonight.

Spinach Casserole ala Coconut

2- 16 oz bags frozen spinach

1 cup sour cream

1 medium onion, chopped

1 tsp minced garlic

1 can cream of mushroom soup

1 tablespoon butter or oil

2 eggs

1/2 block very soft cream cheese ( you could leave this out, but I had a half a chunk left, so I put it in)

salt

pepper

nutmeg

1/2 cup grated real parmesan ( you could use any cheese you like or just leave it off altogether, just don't use that powdered crap in the green can)

1. Thaw the spinach in microwave, then empty into a large bowl. Pick up in handfuls and squeeze out as much moisture as you can. You will be surprised at how much water comes out and how small that much spinach turn out to be! Pour the water out and put the "squozed" spinach back in the big bowl

2. Saute the onion in the butter until tender. Add the garlic for just a minute, then dump the onion, garlic and buttery goodness into the spinach.

3. Mix the soup, sour cream and cream cheese in a bowl - you may have to really work it to get the cream cheese mixed in. Taste it and add salt and pepper and nutmeg to taste. I put in about 1/2 tsp salt and at least that much pepper. 1/4 tsp nutmeg is plenty.

4. Dump the soupy mixture into the bowl with the spinach and onion and mix well. If it is too dry, stir in a bit more sour cream.

5. Taste it and adjust salt and pepper. ( You will not die from the raw egg.)

6. Plop it into a greased baking dish and bake at 350 for about 30-40 minutes or until heated through. After 20 minutes or so, sprinkle the cheese on top and let it continue to bake until it gets melty and slightly browned.

I know you know that if there is a spice in a recipe you don't like, just change it to something else or leave it out. As long as it isn't a cake or other "baking" thing....it won't hurt anything.