Cheesy Creamed Spinach Recipe

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Most Helpful Positive Review

Apr 13, 2009

excellent - with changes. I made it the way it was written the first time but thought there was way too much cream. The second time I sauteed the onion & garlic in butter, precooked & drained the spinach and added it to the pot and added about 1/4 cup 1/2 & 1/2, a heaping tablespoon of reduced fat cream cheese and about 1/4 cup parmesan and a pinch of freshly grated nutmeg and it was to die for. Rich and creamy...yum!

—Alice

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Most Helpful Critical Review

May 24, 2012

Of course I had high hopes for this and thought it would be delicious or I wouldn't have tried it...but I was let down. I didn't have provolone on hand (Hubs detests it with a passion) but I did have a good Italian Fontina. Unfortunately it was, "rich, heavy, and creamy."

—naples34102

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255 Ratings

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Apr 17, 2009

Excellent! I thought the measurement of '6 slices provolone cheese, shredded' was a little funky so I diced my 6 slices and measured it. Its about 1 1/4 cups, equivalent to shredded, so about the same amount of provolone as cream, in case you are puzzled like me. I made this recipe as written. Yummy, garlicky-cheesy good. Thanks!

—SunnyByrd

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Jan 02, 2008

All my favorite ingredients - cheese, butter, garlic, cream and on! This had lots of flavor and was excellent. I was looking for something to mix with pasta, so it didn't matter that it was a bit thin due to using 1/2 and 1/2 instead of cream. It made quite a nice dish and thickened as it cooled. I'll do it again... thanks!

—LFeeley

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Jan 26, 2009

This was awesome but I just used things I had at home. I used whole milk to make this and only used about a cup. I never have cream so I wanted to make sure it was okay to use just milk. I used 2 cloves of fresh garlic, just a little minced onion, and salt and pepper to taste in a saucepan on the stove in the milk. I wilted the fresh spinach in the microwave for like 2 1/2 minutes in a steamer. I chopped it up and added it to the milk mixture. I just kept cooking more spinach until it looked like enough. I had a huge bag though so that is why I could just keep doing that. I sprinkled parmesan cheese on the top and it was perfect. Thanks for the starter recipe.

—NatSad

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Aug 24, 2009

I used frozen spinach but other than that kept the recipe as is and it is WONDERFUL!!

—ladybuggs5224

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Feb 20, 2008

I normally don't like spinach but this was amazing. The did substitue the cheese. I found a shredded blend of mozzarella and parmeasen cheese and that work out great. I also added less onions. Diffently will make this again.

—Lauren

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Dec 21, 2008

Great and easy recipe using FRESH spinach. Frozen spinach is not a good substitute for fresh in this type of recipe.

—DeLisa

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Nutrition

Calories
244 kcal
12%

Carbohydrates
5.3 g
2%

Cholesterol
68 mg
23%

Fat
21.6 g
33%

Fiber
2 g
8%

Protein
9.1 g
18%

Sodium
361 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Creamed Spinach

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 244
Calories from Fat: 195

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 13.4g 67 %
Cholesterol 68mg 23 %
Sodium 361mg 14 %
Potassium 539mg 15 %
Total Carbohydrates 5.3g 2 %
Dietary Fiber 2g 8 %
Protein 9.1g 18 %
Sugars 0.7g
Vitamin A 175 %
Vitamin C 41 %
Calcium 35 %
Iron 25 %
** Thiamin 8 %
Niacin 20 %
Vitamin B6 13 %
Magnesium 27 %
Folate 94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.