2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed very dry
1/2 cup butter, divided
1 package (8 ounces) cream cheese, softened to room temperature
1 small yellow onion, finely chopped
1/4 cup milk or heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup crushed buttery round crackers
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 2 quart baking dish with butter or cooking spray to ensure nothing sticks. Make sure your spinach is completely drained of all moisture by squeezing it in a clean kitchen towel or using a fine mesh strainer.
In a medium skillet, melt 1/4 cup of the butter over medium heat. Add the finely chopped onion and cook until it is soft and translucent, which usually takes about 5 minutes.
Add the softened cream cheese to the skillet with the onions. Stir constantly until the cheese is melted and smooth. Gradually pour in the milk and season with salt and pepper. Continue to stir until the mixture is well combined and has a silky consistency.
Fold the well drained spinach into the cream cheese mixture. Stir thoroughly to ensure every bit of spinach is coated in the creamy sauce. Once everything is incorporated, transfer the mixture into your prepared baking dish and spread it out evenly.
Melt the remaining 1/4 cup of butter and toss it with the crushed crackers in a small bowl. Sprinkle this buttery mixture over the top of the spinach. Place the dish in the oven and bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
