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Restaurant-Style Spinach Casserole
SUBMITTED BY:
Stephanie
PHOTO BY:
AGENTLUCY
"A creamy spinach and onion casserole."
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (10.75 ounce) can condensed cream of celery soup
1 tablespoon all-purpose flour
4 tablespoons butter
1/2 teaspoon garlic salt
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 onion, finely diced
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DIRECTIONS
In a saucepan, whisk together soup, flour, butter, garlic salt, salt and pepper. Add spinach and onion, cook over medium heat until thick and hot.
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REVIEWS
Reviewed on Nov. 11, 2003 by
CAKEBAKER61
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CAKEBAKER61
Nov. 11, 2003
My husband and I really liked this dish. I used cream of mushroom soup instead of celery. I also melted only half the butter and cooked the onion in it before adding the other ingredients. I don't like raw onions which I think these would have been because the dish comes together so quickly. I don't think cutting down on the butter hurt it one bit. I will certainly make this again.
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15 users found this review helpful
My husband and I really liked this dish. I used cream of mushroom soup instead of celery. I...
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Reviewed on Aug. 27, 2006 by twest1942
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twest1942
Aug. 27, 2006
Small chef in small restaurant always looking for good side dishes. I usually shy from "soup' ingredients but follwed through with a few good changes. I began with half the butter in which I sauted 1 shallot, minced, and the 4 cloves of crushed garlic (fresh). I then added the 1 tbs of flour and let it cook slightly. I then added the can of soup, let it thicken and then thinned it a bit with 1/4 to 1/2 chicken stock. I the chopped 2 bags of baby spinach, about an inch or so thick and after the heat is off folded it gently into the sauce mixture. I did not let it cook. Placed it all in a 9X13 buttered dish - topped it with 1 cup Panko crumbs, seasoned with S&P and a little Olive oil. I baked it for 15-20 min just to bring it to heat and crisp the topping. Rave reviews...Please try it with the fresh spinach and you will never go back to frozen.
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5 users found this review helpful
Small chef in small restaurant always looking for good side dishes. I usually shy from "soup'...
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Reviewed on Nov. 4, 2003 by Mazie
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Mazie
Nov. 4, 2003
This recipe was quick and easy. I had recently visited a farm market and purchased a large quantity of fresh spinach, which I blanched and chopped. Had on hand cream of mushroom instead of celery soup. Sauted the onions in just 2 T. of butter instead of 4, omitted adding any additonal salt and used 1/2 Tsp. powdered garlic. It was scrumptous! My husband suggested trying it next time not sauting the onions for the added crunch. This man hates creamed spinached, but gobbled this down and said I should definitely make it again.
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4 users found this review helpful
This recipe was quick and easy. I had recently visited a farm market and purchased a large...
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Reviewed on Sep. 10, 2006 by MISSWISS
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MISSWISS
Sep. 10, 2006
Very good, but it's more like a dip or a variation of creamed spinach. You really don't need butter and flour, the cream soup makes it thick enough. I ended up adding some milk to thin it out a bit. I also substituted with scallions and cream of mushroom soup.
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2 users found this review helpful
Very good, but it's more like a dip or a variation of creamed spinach. You really don't need...
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Reviewed on Aug. 29, 2005 by
Aspiring Chef Rita
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Aspiring Chef Rita
Aug. 29, 2005
Another keeper!!! Followed recipe exactly and it was on the mark. I had put this in my shopping list so I did have Cream of Celery on hand and I wouldn't change that - I'm sure it gave the spinach more flavor than using Cream of Mushroom. I thawed my spinach very early in the day and three times during the day I put the spinach in a paper towel and squeezed out the water. It was a great consistancy when I was ready to cook it. Thanks sumbitter.
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2 users found this review helpful
Another keeper!!! Followed recipe exactly and it was on the mark. I had put this in my...
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Reviewed on Feb. 12, 2005 by
AGENTLUCY
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AGENTLUCY
Feb. 12, 2005
This side dish is deeelicious!! I saute the chopped onions in olive or butter for 5 minutes first. There is no need to add the flour or additional salt. Second of all, I used Campbell's cream of chicken/mushroom soup. Third of all, make sure your spinach is squeezed DRY (as dry as possible). I do it by hand over a colander. You can add 1 Tbsp of milk or so if it is too thick. This is one of my favorite side dishes. Thank you Stephanie!!
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2 users found this review helpful
This side dish is deeelicious!! I saute the chopped onions in olive or butter for 5 minutes...
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Reviewed on Sep. 5, 2004 by
LESLEYfromWI
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LESLEYfromWI
Sep. 5, 2004
The only thing I changed on this was instead of using onions, I added a half a can of finely chopped water chestnuts to give it some texture. Thanks
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2 users found this review helpful
The only thing I changed on this was instead of using onions, I added a half a can of finely...
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Reviewed on Nov. 20, 2002 by GARLICKE
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GARLICKE
Nov. 20, 2002
This was really good and quick and everyone liked it!
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2 users found this review helpful
This was really good and quick and everyone liked it!
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Reviewed on Feb. 14, 2006 by
JenniferJarvis
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JenniferJarvis
Feb. 14, 2006
My family enjoyed this side dish. I actually doubled the amount of spinach called for and kept the rest of the ingredients the same, and added some light cream during cooking to thin it out some. It made enough for 2 meals, so I could freeze half of it for another meal. I sauteed the onion in the butter first to soften them, then added the flour and stirred it a bit to cook out the "floury" taste, and then added the soup, spinach and cream. Right before serving I added about 1/3 cup of Parmesean cheese. Quick and easy side dish!
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1 user found this review helpful
My family enjoyed this side dish. I actually doubled the amount of spinach called for and...
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Reviewed on Jun. 27, 2005 by
GINAH1
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GINAH1
Jun. 27, 2005
This is a good one!
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1 user found this review helpful
This is a good one!
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