This recipe was a big hit for Easter dinner. I followed the chef's recipe and used fresh spinach - only I couldn't find panko breadcrumbs, so I used about 2 tblsp of breadcrumbs and 2 of parmesan cheese - a big hit. Spinach was a little watery, so I might cut back on the other liquid next time.

This initially reminded me of the kind of thing my mother would have made me sit at the table staring at while my friends were all outside playing some twenty years ago. "EAT YOUR VEGGIES!" Now, it's quite good! As the restaurant owner said below...using canned soup is never a good thing, it's loaded with preservatives (sodium) and the recipe did taste rather salty to me. I think I'll keep this one around but won't make regularly.

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.

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.

This was a good recipe and very easy to make. It was a little bland at first, but I added some salt and pepper and it turned out to be a rather decent side dish. I was told to make it again.

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!

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.

This is a good one!

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!!

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

All in all, I thought this quite bland.

This was a very nice recipe. I used cream of mushroom instead of cream of celery (what i had in the pantry), and added a small can of mushrooms. Holiday-Meal worthy. Thanks for the recipe!

Yummy!!! I used cream of mushroom instead of celery... and it was awesome. My 23 month old ate 2 helpings for supper and 2 more the next day at lunch. I think it was even better reheated. I will make this again, and again, and...

I didn't care for this recipe, but that was my personal taste, I don't like celery, and the celery taste really came through. I think if I made it again with cream of chicken I would like it better!! I did however find it incredibly easy to make and my 14 month old daughter LOVED it, so I will still give it four stars!!

I love this recipe! Added a can of mushrooms (drained) as well. Thanks : )

I only used about a quarter of an onion (sauteed in butter before adding to the casserole) and it was delicious. I would suggest doubling the recipe since it's so good.

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.