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Restaurant-Style Spinach Casserole

Read Reviews (28)

"A creamy spinach and onion casserole." — Stephanie

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Measuring All-Purpose Flour

Original recipe makes 4 servings Change Servings

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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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.

—twest1942

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Most Helpful Critical Review

Jul 17, 2011

Not that good to me: very bland compared to normal creamed spinach. I used fresh spinach and garlic (why wouldn't you?).tried "as is" and then added some italian seasoning and red pepper flakes in attept to fix. Still blah. Also~ canned soup is extremely salty! Don't add extra salt before tasting!!!

—cookie_cooker

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30 Ratings

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.

—CAKEBAKER61

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Nov 04, 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.

—Mazie

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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.

—MISSWISS

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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.

—Aspiring Chef Rita

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Jun 15, 2009

Great dish. I used fresh baby spinach, added fresh mushrooms and garlic. I sauted the onions, musrooms and garlic before adding the soup, flour, and chopped spinach. I then added panko bread crumbs and baked for 20 minutes at 375, then topped with parmigiano cheese just before serving.

—JSN

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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!!

—LucyDelRey

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Nutrition

Calories
216 kcal
11%

Carbohydrates
15.5 g
5%

Cholesterol
39 mg
13%

Fat
15.8 g
24%

Fiber
5.1 g
20%

Protein
6.8 g
14%

Sodium
992 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Restaurant-Style Spinach Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 216
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 8.2g 41 %
Cholesterol 39mg 13 %
Sodium 992mg 40 %
Potassium 613mg 17 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 5.1g 20 %
Protein 6.8g 14 %
** Sugars 3.1g
Vitamin A 344 %
Vitamin C 17 %
Calcium 27 %
Iron 32 %
** Thiamin 16 %
Niacin 28 %
Vitamin B6 19 %
Magnesium 41 %
Folate 120 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.