The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 5, 2009
I thought that I had added enough spinach (about 1lb) but it still seemed like there was too much "cream" and not enough spinach. It tasted good, the consistency just wasn't what I was hoping for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 29, 2009
I thought this dish was awesome, I also added a few things such as some lowfat cream cheese, garlic salt, mrs dash and substituted dried minced onion for fresh.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 20, 2009
This was delicious. I did make a few changes. I cut down on the liquid by a 1/4 and added more spinach than the recipe called for. Everyone raved about this side dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 25, 2009
It was okay but nothing like brennans steak house in NOLA, which i was trying to find a replication for.
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Dev
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Cooking Level: Intermediate

Living In: Niceville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 16, 2009
This also makes a great alternative to spinach dip when you add parmesan cheese. I did not have any cream of celery soup so I found a recipe and made my own. It was easy and my husband loved it. Much less fat than traditional creamed spinach or spinach dip.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 1, 2009
i found this recipe to be way too sweet, and the cream of celery soup overpowered the flavor of the spinach.
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mbl
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 1, 2009
I used cream of mushroom soup in this recipe and we didn't really care for it. We found the ratio of soup mixure to spinach to be too high; all we could taste was cream of mushroom soup. My hunt for a really great creamed spinach recipe is still on :(
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Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada
Living In: Kemptville, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 23, 2008
I did not really like the taste
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
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Reviewed: Nov. 19, 2008
wow. made with "beef tenderloin with roasted shallots" and "gourmet mushroom risotto", both from this site. the most amazing meal ever.
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Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 16, 2008
Fast and easy - very little effort for the taste, makes a quick side dish
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J W

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 12, 2008
Great recipe. I sauteed the onion before adding the soup. I also added a little milk at the end to make it creamier.
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Home Town: Fairfax Station, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 23, 2008
Rating would fall closer to 4 1/2! Very good recipe. I also used half and half and I do think it really added to the flavor. Also, thought this tasted very light and would be great with just about anything!
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Cooking Level: Beginning

Home Town: Shawnee, Kansas, USA
Living In: Gilbert, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 31, 2008
This recipe was fabulous! This was my first time making creamed spinach. I loved it. The changes I made were as follows: I added extra minced garlic, celery salt, half and half, ricotta cheese, mozzarella cheese, and parmesian cheese and only used half of the required butter. Dont worry about how much cheese you use, the more you have the better (and thicker) it will be. It tasted just like Boston Markets creamed spinach. I will be making this recipe for years to come.
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 28, 2008
This was really good, I was worried after a couple reviews said it was rather bland but it was great. I did make two additions, I added garlic with the onion and then I added 1 cup shredded mozerella cheese right at the end just long enough for it to melt. It was a huge hit!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 26, 2008
This is so much better than buying frozend creamed spinach and I have noticed that the longer you cook it on the stovetop the better it gets. It turns darker green and it just tastes so good.
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Cooking Level: Expert

Living In: Sebastian, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 6, 2008
It was a little bland. Good starter recipe but definitely needs a bit more something.
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Cooking Level: Intermediate

Home Town: White Hall, Arkansas, USA
Living In: Sherwood, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 21, 2008
How nice to be able to make this dish at home, and this was a great recipe - thank you!
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Cooking Level: Intermediate

Home Town: Edgewater, Maryland, USA
Living In: Glen Arm, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 16, 2008
This is a new favorite in our house. I followed the recipe exactly except left out the onion due to lack of time. Will make again soon. Thank you for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 2, 2008
This is amazing. I used Cream of Mushroom soup and sauteed the onions in 1 tbs butter. I added about one half cup of half and half to the roux and seasoned it generously with seasoned salt, pepper and garlic salt. I also sprinkled the roux generosuly with grated parmesan. I used a 16oz bag of frozen, chopped spinach and thawed it and dried it between two kitchen towels. I poured the mixture into a casserole dish and baked for 45 minutes at 350. I sprinkled the top with bread crumbs and parmesan. It was as good as in the fancy restaurants.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 27, 2008
Not for two people
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Cooking Level: Beginning

Home Town: Spokane, Washington, USA

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