Spinach Almond Casserole

Sesame Vegetable Topping:
2 tbsp. oil
2 tbsp. finely chopped onion
2 tsp. sesame seeds
½ cup buttery round cracker crumbs, (such as Ritz®)

Casserole:
2 (10 oz. each) pkgs frozen chopped spinach, thawed
2 tbsp. oil
¼ cup chopped onion
2 tbsp. chopped celery
2 tbsp. flour
1 tsp. salt
½ tsp. dill weed
1/8 tsp. white pepper
1 cup half and half
1 egg, slightly beaten
3 tbsp. chopped almonds

To prepare Sesame Vegetable Topping:
Heat oil in small skillet. Add onion. Sauté over moderate heat until tender-crisp.
Add sesame seeds. Cook, stirring constantly, 1 minute. Remove from
heat. Stir in cracker crumbs. Set aside.

Press excess moisture from spinach. Set aside.

Heat oil in medium saucepan. Add onion and celery. Sauté over moderate heat
until tender. Remove fro heat. Stir in flour, slat, dill and white
pepper. Return to heat. Blend in half and half. Cook, stirring constantly
until bubbly. Remove from heat. Blend in egg. Stir in spinach
and almonds.

Transfer to lightly oil 1 qt. casserole. Sprinkle with Topping. Bake at 325°
for 35 to 40 minutes or until hot and topping is lightly brown.

6 to 8 servings