Reviewed: Nov. 8, 2005

I've been looking pretty hard for a good creamed spinach recipe lately and I think I have found it. It's very easy and really good. The first time, I made it straight from the recipe. The second, I added about 1/4 cup (maybe a little less) of half and half. That seemed to give it something I thought more suitable. Either way, it's very good, thanks for the post!

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24 users found this review helpful

Reviewer:

LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

Reviewed: Nov. 4, 2007

If prepared as written, I don't think this would be very good. Canned soup and raw onions? I followed the advise of other reviewers and sauted the onions and garlic in 1 tablespoon of butter. Then I added another tblsp of butter and the flour and made a roux with fat-free half and half (thanks, Lin), then I added the canned soup along with some Worchestershire sauce, red pepper flakes, paprika and nutmeg. Once this mixture was hot, I added 2 10 oz bags of fresh spinach, stirred it in, covered the pan and allowed to cook for about 10 minutes. Once the spinach had wilted, I added some freshly grated parm and poured the mixture into a casserole dish. I topped the spinach with bread crumbs and more parm and baked it for 20 minutes. This barely resembled the original recipe, but it was delicious. Thanks for the basic idea.

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23 users found this review helpful

Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 4, 2007

I agree with some of the others that this was too bland. I always take a little bite as I go along and knew that I needed to do something to make this side more exciting. In addition to adding more spices, I made a roux using fat free half and half and added in some parm. What a difference it made. Topped it off with more parm and a bit of paprika. Ended up making this in the morning and just popping it in the oven later on. Good start tho and thanks! BTW RogerBerry, please let me compliment you on your advice about using your potato ricer to squeeze out the spinach. I've been struggling with trying to squeeze the water out of spinach for YEARS and never once thought of the ricer. You're a genious man! I'll be posting this helpful hint on my OurTableTalk.com forum for my friends to see. Thanks so much and I can't even begin to tell you how much time I saved!!

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20 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: May 11, 2007

I love this easy recipe! I make a few small adjustments. I use 1 can cream celery and 1 can of cream of mushroom. I also cut back on the onion a bit and saute them with a little EVO and garlic to soften before adding. I also add some parmesan to the mix or cheese blend. Then I put it in a dish and top with some bread crumbs and more cheese and bake at 350 degrees for about 15 to 20 minutes until bread crumbs are browned. We love this recipe. Thanks so much!

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14 users found this review helpful

Reviewer:

StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

Reviewed: Nov. 24, 2005

I served this as a side dish with our Thanksgiving dinner and it stole the show. I did alter the recipe by adding 1 cup of shredded mozz. cheese right before taking the dish off of the stove. Great dish, and thanks!

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11 users found this review helpful

Reviewer:

Brooksie

Cooking Level: Professional

Home Town: Lincoln, Nebraska, USA

Living In: Crete, Nebraska, USA

Reviewed: Jan. 2, 2006

a dash of worchestershire, hot red pepper flakes and celery salt help this recipe. To squeeze dry thawed spinach, use your potato ricer.

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10 users found this review helpful

Reviewer:

ROGERBERRY

Reviewed: Dec. 1, 2005

A terrific, easy and lower calorie version of a favorite! I prepared as directed(used low sodium, low fat soup) but added a bit of grated parmesan to the mix, topped with cheese and bread crumb, and baked with my pork tenderloin for about 45 minutes at 350 degrees. Thanks for sharing this!

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10 users found this review helpful

Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Oct. 27, 2005

This was delicious and really did taste gourmet. Was a snap to make. I used real garlic and added a dash nutmeg like the "pros". Served it with the infamous pork chop recipe from this site and got rave reviews on the meal on this cold night. It hit the spot.

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Reviewer:

lou

Reviewed: Dec. 22, 2005

Delush! I didn't have the cream of celery soup, so used cream of mushroom w/roasted garlic and omitted the minced garlic. It was great! My 11 year old son asked if he could have it for breakfast. Will definitely make again!

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7 users found this review helpful