95 Ratings
  • 5 star values: 46
  • 4 star values: 29
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 1

Dress up this delicious side dish with a sprinkling of Parmesan cheese or bread crumbs, or serve it as is. Always requested at every family gathering, and can be easily made a day ahead and popped into the oven just before serving!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat soup in a saucepan over medium heat. Stir in flour, butter, garlic salt, and salt and pepper.

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  • Stir in spinach and onion; cook until onion softens, 7 to 10 minutes. Serve warm.

Nutrition Facts

209 calories; 15.5 g total fat; 38 mg cholesterol; 1097 mg sodium. 14.2 g carbohydrates; 6.6 g protein; Full Nutrition


Reviews (74)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/08/2005
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!
(26)

Most helpful critical review

Rating: 1 stars
04/09/2006
Maybe I didn't understand the recipe. I was more like Creamed Onion. I modified this recipe and it tasted great. Cut back onion to 3 tablespoons. Saute the onion in the butter to start with. Then add the flour to the butter / onion mix and cook for 1 to 2 minutes. Then follow the recipe. But finish with 1/4 cup parm. cheese.
95 Ratings
  • 5 star values: 46
  • 4 star values: 29
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
11/04/2007
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.
(28)
Rating: 5 stars
11/08/2005
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!
(26)
Rating: 3 stars
11/30/2007
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!!
(22)
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Rating: 5 stars
05/11/2007
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!
(15)
Rating: 5 stars
11/25/2005
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!
(11)
Rating: 5 stars
12/01/2005
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!
(10)
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Rating: 5 stars
01/02/2006
a dash of worchestershire hot red pepper flakes and celery salt help this recipe. To squeeze dry thawed spinach use your potato ricer.
(10)
Rating: 5 stars
10/27/2005
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.
(9)
Rating: 5 stars
12/22/2005
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!
(7)