recipe reviews for:

Creamed Spinach Casserole

“THIS RECIPE comes from an old cookbook I received as a wedding gift in 1945. As they grew up, my children loved all vegetables, but they often requested spinach served this way. Through the years, it has remained a family favorite. --Jane Everett Pinehurst, North Carolina”

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Reviewed: Oct. 26, 2009

i scaled this down to serve 2. i added a few dashes of hot sauce. as a side i think it would have been enough for 4. the hubs wished the topping would have been a little more crispy. i will make this again(no cream of soups!). i may reduce the amount of butter and broil it at the end. i will also add even more hot sauce. thanks for an easy recipe.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 21, 2009

This was excellent! I made a couple of changes: I added 3/4 cups of cheese - mozzarella and cheddar - and added a couple of shakes of cayenne pepper. The bread crumb topping was crispy and very good - the left overs were excellent too!

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Denise

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Reviewed: Oct. 12, 2009

Not difficult to make. Doubled the recipe to serve more. Way too much butter and not enough flavour. I would cut the butter in half and add garlic and some parmesan cheese to start with. I love the idea, so I will keep playing around with it to see if I can adjust it to my taste. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 26, 2009

Very good - next time I will add more cheese, but would not change anything else. Will be making this again. Thanks Jane for sharing.

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Judy Connor

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Cary, North Carolina, USA

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Reviewed: Sep. 4, 2009

Get yourself an inexpensive potato ricer. It's PERFECT for getting all of the excess water out of the thawed spinach. Also works great for shredded zucchini recipes. I used 3 eggs and only two TBS of butter along with crushed whole wheat crackers and a touch of parm for the topping. I did add some onion powder, garlic powder and a pinch of red pepper. I put it all in a 9" glass pie plate sprayed with pam. I cook it for 30minutes. Comes out perfect every time. I follow the South Beach diet and this is perfect for breakfast or as your side vegetable with dinner.

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RODANEE

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Reviewed: Jul. 13, 2009

We did not like this at all! I was shocked, because it sounded delish! It was bland, tasteless, and uninspired. And because the recipe said it was two servings, I doubled the recipe and ended up with a MASSIVE amount of something we did not like! The only modification I made was adding some chopped vidalias. I could not recommend this recipe.

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da1bee

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

This was great! Even the adult kids liked it!!

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Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

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Reviewed: Jun. 17, 2009

Excellent recipe! Followed the recipe exactly. The only thing I would do differently next time is add a little more bread crumbs and butter over the top, but otherwise, very very very good!

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Heidi

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Reviewed: May 4, 2009

Terrific recipe, especially for anyone who is going LOW CARB! But, as usual, I added my own twists, as I needed to rid my fridge of items that were going bad. First, I used about 5 eggs and 3/4 cup half and half (that's all I had), then added more shredded sharp cheddar, extra parmesan, sauteed some onions and portobellos with garlic, tossed in some chopped red and yellow peppers, and finally, cooked and crumbled a package of bacon and added it to the mixture. Since we're low carb here, I omitted the bread crumbs and topped with cheddar and mozzarella cheese. Yes, I added to the calorie and fat content here, but it's sinfully delicious! Sidenote: before tasting this recipe, my BF truly despised spinach. This has since changed his mind and he requests it regularly!

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scarlett761

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Reviewed: Apr. 18, 2009

This was very easy to make and it was one of my best side dishes for Easter dinner. I chopped and placed fresh spinach in a freezer bag then placed freezer bag with spinach in boiling water for 5 minutes to steam--therefor, eliminating having to drain. I poured the cooked spinach in a bowl and followed direction for the recipe. As another reviewer mentioned, I added parmesean cheese to the bread crumb topping. My family loved it. This is definitely a KEEPER!

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Dee Dee

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Reviewed: Mar. 23, 2009

Great recipe! I added about a cup of frozen cut broccoli and increased the milk by 1/8 cup. It not only enhances the nutritional value, but adds a nice flavor and texture as well...DELICIOUS!

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Lauren

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Reviewed: Mar. 15, 2009

I was craving creamed spinach to go with spaghetti. This was perfect. I made it with parmesan cheese instead of cheddar and used 16 ounces of frozen spinach. This will become a new favorite!

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Civil Eng Chick

Cooking Level: Intermediate

Home Town: Muskegon, Michigan, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Mar. 10, 2009

Doubled recipe, except for the butter and breadcrumbs. Added garlic powder on top. Very flavorful! Entire familiy enjoyed.

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merk4

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Reviewed: Jan. 17, 2009

All I have to say is WOW! Is it possible that spinach casserole can be this good??? I used half the butter, added garlic powder, and replace the bread crumbs with french fried onions. I will be making this all the time!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jan. 17, 2009

Very good. I've made this several times and it always turns out good. You can change out the cheese if you don't have cheddar. I also used panko bread crumbs once and added parmesan cheese and it turned out yummy.

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Tina F

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Reviewed: Dec. 25, 2008

tried add more salt and spicy pepper

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clara r

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Reviewed: Nov. 12, 2008

This was delicious and got a "Fantastic!" from my hubby. I used Panko for the topping.

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Elizabeth

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Reviewed: Aug. 20, 2008

I made this for my daughters Birthday Dinner. She loved it and so did the rest of the family. Very good! Thanks!

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JoyCooks2

Cooking Level: Intermediate

Home Town: Stoneville, North Carolina, USA

Living In: Ridgeway, Virginia, USA

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Reviewed: Jul. 21, 2008

While I'm not sure I would call this a creamed spinach, it is a very good casserole. I made a double recipe, but cut back on the amount of butter it calls for due to what other reviewers had said. I cut back by two tablespoons (what would have been one tablespoon had I not doubled the recipe), but that was still a too much butter. So while I would definitely make this again, I would cut back on the butter even further. I also added a bit of garlic powder to the mixture. I do agree with the one reviewer that this is even better if you let it sit for a few minutes after it comes out of the oven - the flavor is just better if it isn't piping hot. And finally, I cooked mine in a 9x13 dish, which caused me to have to add about 15 minutes to the baking time for it to come out correctly. Otherwise, I will definitely be making this one again.

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RwnMayfair

Cooking Level: Intermediate

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Reviewed: May 14, 2008

This made a fantastic side dish - it both looked and tasted great! I served it with mashed potatoes, steamed veggies and pork chops in a mushroom sauce. I made couple small changes - I added some very thinly sliced red pepper and crumbled cooked bacon. Definitely cut down on the butter/margarine though, I would recommend that you only use the melted butter/margarine portion that is mixed with the bread crumbs.

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