Have never made homemade would like to have this as a side to our Easter Prime Rib...please share your great recipe!!!!
I usually make a scalloped spinach instead of creamed. It serves well in fairlky neat squares and can be made ahead and baked later....and even re heats well.
Scalloped Spinach..I double this for a 9 by 13 dish
1 package of frozen chopped spinach, cooked and squeezed dry And chopped again
2 tablespoons of chopped onion
2 beaten eggs
1/4 cup of melted butter
Salt and pepper to taste
generous pinch of nutmeg
1/2 cup of milk
1/2 cup of grated chedder
1/4 cup of Parmesan cheese
1/2 cup of bread crumbs or crushed stuffing mix
Sautee the onions in the butter until soft, add the bread crumbs and the rest of the ingredients. Mix in rest of ingredients. Place in a buttered shallow baking dish. Sprinkle with additional buttered crumbs. Bake at 350ÂºF. for 30 to 40 minutes. Allow to cook 10 minutes and cut into squares and serve.
My very favorite is from the Barefoot Contessa Parties Cookbook p.184. Absolutely delicious!
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
5 10-ounce packages frozen chopped spinach, thawed
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot
Gigi that looks like the recipe my daughter passed on to me....which was passed on to her from a neighbour.
I didn't realize it was from The Barefoot Contessa. I can guarantee that it's very good!
There's a note on my copy that the recipe is for 8 servings.
I see that I haven't made it for nearly a year....what happens to time!
I have to make that one again soon.
wow!!! That looks good!!!!
That's it! It is as good looking as it is delicious. Thank you for mentioning that it serves 8. It is just as wonderful reheated in the microwave the next day.
I wonder if I could make that and freeze the extra in single servings? After all, they sell frozen creamed spinach, don't they?
I am sure it would freeze beautifully. I think I will freeze it in smaller portions too. It makes a lot!
I've made and liked this one posted by Glenda AL:
2 packages frozen spinach, (10 oz each)
6 ounces cream cheese, softened
1/2 cup butter, melted, divided
1 cup seasoned bread crumbs
Dash of nutmeg: optional
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, and 1/4 cup of melted butter and nutmeg.
Spoon into casserole dish.
Toss remaining butter with breadcrumbs and add to top of casserole. Bake at 350 degrees for 25 minutes.
Here are two that are easy & delicious. Makes a great side dish for almost any meal/event.
2 packages frozen, chopped spinach
4 T. butter
2 T. flour
2 T. chopped onion
1/2 c. evaportaed milk
1/2 t. garlic salt
1/2 t. celery salt
1/2 t. fresh ground black pepper
1 t. Worcestershire sauce
1/3 pound Jack pepper cheese,cut into small chunks
Buttered Bread crumbs for the topping (optional)
Cook spinish as directed and drain well, reserving 1/2 cup of the liquid.
Melt the butter in a saucepan over low heat.
Using a whisk, whisk in the flour until smooth making a light roux.
Add the onion and cook until soft, but do not brown.
Slowly add the milk and the reserved liquid, stirring constantly until smooth and thickened.
Stir in the garlic salt, celery salt, pepper worcestershire and cheese, and continue stirring until sauce is smooth.
Mix in the drained spinach.
Pour into a casserole dish and top with the crumbs if you wish
Bake in preheated oven until hot and bubbly, about 15-20 minutes.
ANOTHER that is a bit quicker, and different, but also good.
4 packages chopped spinach, thawed, drained
1 can condensed cream of mushroom soup
1 t. garlic salt
1/2 cup milk
2 large eggs, beaten
1/4 stick butter, melted
3 T. Parmesan cheese
Preheat the oven to 350
Mix all the ingredients together and pour into a casserole dish.
Bake for about 45-50 minutes.
bringing this up for Thanksgiving...Barefoots is outrageous!!!