Cheesy Creamed Spinach

excellent - with changes. I made it the way it was written the first time but thought there was way too much cream. The second time I sauteed the onion & garlic in butter, precooked & drained the spinach and added it to the pot and added about 1/4 cup 1/2 & 1/2, a heaping tablespoon of reduced fat cream cheese and about 1/4 cup parmesan and a pinch of freshly grated nutmeg and it was to die for. Rich and creamy...yum!

Excellent! I thought the measurement of '6 slices provolone cheese, shredded' was a little funky so I diced my 6 slices and measured it. Its about 1 1/4 cups, equivalent to shredded, so about the same amount of provolone as cream, in case you are puzzled like me. I made this recipe as written. Yummy, garlicky-cheesy good. Thanks!

All my favorite ingredients - cheese, butter, garlic, cream and on! This had lots of flavor and was excellent. I was looking for something to mix with pasta, so it didn't matter that it was a bit thin due to using 1/2 and 1/2 instead of cream. It made quite a nice dish and thickened as it cooled. I'll do it again... thanks!

Absolutely delicious. A few problems with the recipe though. #1 problem- 3 bags of spinach is not going to fit even in the biggest skillet. I used a giant pot until it wilted down then I finished the recipe in a deept skillet. #2 problem --For the beginner in the kitchen (not me) the measurement "6 slices of shredded provolone cheese" was not exactly accurate. How much is a slice? 1oz? Less? Not sure. You can't shred a slice of cheese either. LOL. Cups or ounces would be better or else it gets intimidating for someone to not know how much to actually use or doesn't know how to eyeball yet. If you've made creamed spinach before, not so scary since you know what it looks like while cooking. Otherwise more accurate measurements are better. I used about 9oz cheddar and parm combined. #3 problem--1 1 and 1/4c of liquid is too much. I used 1c heavy cream 1/4c half n half. The spinach is literally floating (albeit in a yummy cheesy garlicky sauce). I had to add a TBSP of flour to thicken the sauce. I would cut it down to 3/4c or add little by little to see as I go. I tried to squeeze as much water from the spinach but maybe that's why its too liquidy. I should have squeezed harder! This is a great base recipe to experiment with different cheeses and lower fat liquids and great for low carb dieters. YUMMM. Sorry about the critique on the actually recipe but I feel like no one should be afraid to cook and inaccurate recipes can easily scare a beginner.

This was awesome but I just used things I had at home. I used whole milk to make this and only used about a cup. I never have cream so I wanted to make sure it was okay to use just milk. I used 2 cloves of fresh garlic, just a little minced onion, and salt and pepper to taste in a saucepan on the stove in the milk. I wilted the fresh spinach in the microwave for like 2 1/2 minutes in a steamer. I chopped it up and added it to the milk mixture. I just kept cooking more spinach until it looked like enough. I had a huge bag though so that is why I could just keep doing that. I sprinkled parmesan cheese on the top and it was perfect. Thanks for the starter recipe.

I used frozen spinach but other than that kept the recipe as is and it is WONDERFUL!!

I normally don't like spinach but this was amazing. The did substitue the cheese. I found a shredded blend of mozzarella and parmeasen cheese and that work out great. I also added less onions. Diffently will make this again.

Great recipe! I should post my own - I made this again, but it was much easier. Jsut had one bag of spinach, so I sauted some onions and garlic, with the salt & pepper. Tossed in the spinach, let it cook down then added 4 tbl of cream cheese and a splash of heavy whipping cream. Stirred, added in 2 tbl parmesan...let it cook down a few minutes and yum!

Of course I had high hopes for this and thought it would be delicious or I wouldn't have tried it...but I was let down. I didn't have provolone on hand (Hubs detests it with a passion) but I did have a good Italian Fontina. Unfortunately it was, "rich, heavy, and creamy."

Love this! This is definitely better than any restaurant brand. With the exception of extra garlic, I followed the recipe exactly.

Great and easy recipe using FRESH spinach. Frozen spinach is not a good substitute for fresh in this type of recipe.

I loved this, but only used 1 1/2 teaspoons garlic, used 2 10 oz frozen spinach and adjusted the cream according. The cheese gave it even more of a rich taste.

Here's how to really simplify and make this recipe lower fat without sacrificing the flavor. 1)Reduce butter to 2 tbsp, max, and can even substitute favorite oil 2)Replace heavy cream with equal amount of milk (any fat content) mixed with 1 tsp cornstarch 3)If using frozen spinach, defrost in microwave in original package(s) instead of in another skillet (seriously, who wants to wash an additional dish?) 4)Consider adding just a tiny dash of nutmeg :) 5)Consider squeezing an additional clove or two of garlic directly into the skillet right before turning off the heat, for a more robust garlicky flavor

Heck yeah....we loved this. I even used non fat half-n-half and it still rose to lofty levels of awesomeness. So much flavor. Will definitely make this again. Thank you Bren3205!

This was delicious and comparable to steakhouse spinach. Used baby spinach, half and half instead of heavy cream. Did not find it necessary to go through the extra step of shredding the sliced provolone since it melts anyway; just tore it into chunks. For convenience, made this about 2 hours before dinner; left it on counter and rewarmed in covered casserole in oven for about 20 minutes. Got many raving reviews. Many had seconds or third servings!

Oh my, this is DELICIOUS!! I have been a big fan of Boston Market's creamed spinach, but as I have gotten older, it just has not pleased my taste buds as it did before. I have tried at least 20 different recipes, including my own concoctions, and this is the only one that I LOVE. It is cheesy, creamy, and oh so perfect. I did, however, ROUGHLY follow the directions. I needed to alter the recipe to serve only myself and my daughter (hubby was at work). I used a 12oz bag of frozen spinach that I cooked and drained COMPLETELY (this makes all the difference for those who said it was too watery). Then I sauteed the onions and garlic and added the cream. I also added a heaping spoonful of cream cheese and a pinch of nutmeg before adding the other cheeses. I did not have provolone so I used Montery Jack and Parmesan and a bit of super sharp aged cheddar; I did not measure but it was probably about what the recipe called for. This was SO GOOD! Thank you so much for finally satisfying my desires for an awesome creamed spinach. If it were not for the lack of nutmeg, cream cheese, and sharp cheddar (which it needed) in the recipe, then I would have rated it a five star.

Mmm Mmm good! The only thing I did different was to use only 1 cup cream (which was enough), added 1/8 teaspoon nutmeg, & only used 4 slices of cheese. Turned out GREAT & I would not recommend using anything other than FRESH ingredients. Served 8 people.

So good! My husband said it was his new favorite side dish. If you don't have heavy cream available, I would just suggest adding an equal amount of flour to the butter to make a roux, then add milk or half and half instead of the cream. Turns out just as delicious!

Excellent! Instead of provolone I had a shredded 3 cheese blend of asiago, Parmesan & romano. Very flavourful - much better than provolone.

I used sour cream instead of heavy cream. Wow!

Make sure you squeeze out all the water from the spinach before adding it otherwise this dish will be quite watery. In addition, I put sprinkled cheese on top of my creamed spinach and bake it in the oven for 10 minutes.

I made this last nite and it was wonderful!! My 17 yr old even ate it and he doesn't do "healthy". I made it with fat free sour cream and 1% milk instead of heavy cream and turned out great...also added bacon bits :-)

This is soo good..and I am a harsh critic. The only things I changed are, I added more garlic and used a hand grater on fresh garlic and the onion so it melts into the butter and you dont bite into any chunks and I used a shredded blend of cheeses, parm-provolone-asiago and fontina. I brought this to a dinner party and everyone was asking for the recipe. Delish!

Became a permanent Christmas Eve menu item last year after rave reviews from family and friends. Adjusted the recipe as necessary per the prior reviews recommendations with excellent results. Thank you to the original writer and all the other reviewers. (Crazy me made 6 recipes from gourmet magazine to Martha Stewart and decided this was the winner.)

20 stars! I used a 10oz box of frozen spinach and halved the recipe.

OH-MY-GOSH! The best creamed spinach I have ever made, and I am so NOT a fan of spinach, but I went back for seconds. The recipe seemed to have alot of garlic, but glad I followed to the "T", the end result was perfect-o!

Halved the recipe. Used frozen spinach- do make sure to drain it really well with cheesecloth as any excess moisture takes away from this dish. I used shallot instead of onion, and added mushrooms as well as nutmeg. Tasty.

Yum! I didn't have provolone so I used mozzarella instead, sauteed the spinach in a dab of olive oil, increased the onion, and used ground white pepper since it is lighter in color and flavor. Will make this again!

SO delicious. Reminds me of what you get at boston market. I used mozzarella cheese in place of provolone and only used about 2/3 the cream (acutally used 1/2 and 1/2) that it called for. I was a bit generous with the onion and garlic too. Didn't need any extra seasoning. We'll DEFINITELY make this one again.

I really liked this! I just used it as a base recipe, since I didn't have all of the correct ingredients on hand. Used many substitutes, and didnt measure anything and it still came out great. Looking forward to making it again when I'm more prepared and I can follow the recipe exactly.

This was delicious. I made with the following changes: I didn't have cream, so I used skim milk with a little cream cheese instead. Also substituted smoked gouda for the provolone.

Outstanding side dish. Easy to make, a hit with my 7, 6 & 4 year old food critics.

i made this for thanksgiving dinner and everyone enjoyed it! i topped it off with ooey-gooey mozzarella cheese! very delicious!

Delicious! Made it for Thanksgiving and NYE and everyone loved it! The first time, I did the recipe exactly. The second time, I subbed half-and-half for the heavy whipping cream since that's what I had. Not wure what the difference was, btu I think it tasted better the second time. I got fresh spinach at Costco since it is so much cheaper. It's a 40oz bag instead of 30 but I used the whole thing just fine. I might try frozen chopped spinach next time to save time/hassle of cooking and drainign fresh spinach...see if it tastes just as good. Also, not sure how one goes about grating sliced provolone--I just cut it into thin strips :-)

This was great. I eyeballed everything b/c I only did one bag in case it didn't turn out well but next time I will definitely triple and add a grilled chicken breast and eat for a meal!!

This was absolutely delicious. My husband made this for my birthday. My 4 young kids and myself couldn't get enough. It is really a great side for a nice dinner! I wouldn't change a thing. Thanks for sharing!

This was very good! It was creamy, cheesy and garlicky! What more could you want? I only made half a recipe since I did not want leftovers, and now I wish I had made the full amount. I did add a little nutmeg, which is customary in cream sauces and some fresh ground salt and pepper to taste. I will definitely make this again!

OMG!!! This was amazing! I used this as a new recipe for Thanksgiving and it was a huge success. I used 4 packages of frozen spinach and drained them very well insted of fresh. I could not make myself buy heavy cream, so I used light cream insted which worked fine. Also, I used the Kraft 5 italian cheese mixture insted of just provolone which has provolone, asiago, parm, romano, and motz in it. Lastly I made this the day before and put it in a casserole dish and used a ritz cracker and butter topping on it to make it more of a casserole which worked very well - I baked it at 350 for 20-30 minuntes - basically till I saw it start bubbling. So not exactly the same, but all of the other ingredients were. Everyone loved it...even the spinach haters.

Yummy! I was hungry for fresh spinach and had the ingredients for this recipe except I had only one bag (6 oz) of spinach. I scaled down the recipe and had to make it in my electric skillet as my stovetop is out of order. It turned out wonderfully. I will be making this again.

So so so good! Really looking forward to eating it again very soon.

Really simple and tasty recipe. I added more garlic and onion than called for. I didn't have provolone cheese, so I tossed in a handful of grated Mexican cheese (cheddar, jack, asadero and queso quesadilla) which tasted great. I would try harder to squeeze out more moisture from the spinach next time so it isn't so runny, otherwise my family was very happy with this dish.

Great recipe. This is another family favorite at Thanksgiving!

So Yummy! Made exactly to recipe (although used dried minced onion) EXCELLENT. Thank you

Flavor was good, but the texture seemed more like a spinach dip than creamed spinach. Prefer creamed spinach with less cream/cheese, more spinach.

Amazing!! My family loves this! I made it twice already. It was very tasty and creamy. I followed the recipe exactly as stated and it turned out great!! The only thing I did differently was used baby spinach and added more garlic to the creamed spinach. We has this with our Prime Rib and it was mouth watering! Thanks for sharing this recipe.

I made this for Thanksgiving and Christmas and everyone loved it. Thanks for the recipe!

Very nice, big hit at Christmas dinner.

Delicious and very, very rich & filling. I did not believe that I really needed all of that spinach until it started to wilt down in the pan. One other note: most of the bags of spinach in my produce section were not the size called for in the recipe.

A great recipe, except... exactly what are 6 slices of shredded cheese?? ;) sorry, couldn't resist

I love this recipe. Its easy- you can just use what you have on hand. Once you make it once- no need to measure because its very forgiving-and just use whats in the fridge :) I subbed sour cream and milk for cream sometimes. We also added bacon. Bacon makes everything better. We were getting tired of our same old side's- we are not spinach lovers... but after this! WE ARE! My Husband asked for this weekly.

I used less cream (probably half the amount called for). I thought with the amount of cheese used it was rich enough. It was delicious!

I have to admit I didn't exactly follow the recipe but I stuck to all the same ingredients other than switching mozzarella for Parmesan cheese. I used 3 1lb bags of frozen spinach and did probably add some extra seasoning too (onion powder, paprika) but It was a very yummy base recipe and one I'll def be making again. One important thing I want to mention is that I felt no need to drain the spinach (one less step!)... Just let the water cook away in the pot! Thanks for the recipe!

This recipe is great! I made it with a 16 oz bag of organic frozen spinach and halfed the other ingredients. It turned out great & impressed my boyfriend, who is not a huge spinach fan! :) definitely a keeper!

very good spinach. I made a healthier version with 1 T of heavy cream per each 10 ounce bag of spinach, and 1 slice of cheese. It was still very good!

I give this a 3.5 only because I had to do some substitutions, but I also learned a lot about cooking spinach!!! I only used 3/4 cups of Heavy Cream, I added a hefty tablespoon of Philidelphia Cream Cheese, and I only used a HANDFUL of Parmessan and Romano Cheese mixed. It was EXCELLENT, lite and not TOO CHEESEY (For those of you who are trying to watch your intake). Also, I saw a lot of folks stating on their reviews that the spinach was a bit watery. I put on some gloves, and after straining and mashing the spinach, i also smashed it with my hand against the colander, soooo much more water came out!!! I had no watery issues, just lite, creamy, cheesy, spinach with a bare minimum of water. Other than that, it was a great recipe to go by. Thnaks a lot!!! We love it!!!

Mmmmm :) I wish I made more of this! It was SOOOO good. I didn't exactly measure my parmesan, and just threw in a 6 oz package of provolone (8 slices). I like a little nutmeg in my Creamed Spinach so I put a little touch of that. Yum yum. I could eat this stuff all day. Serve with some bread to soak up all of that cream.

Made according to the instructions, found it to be too liquidy.

So good, even the kids loved it!! I used 1 cup half & half instead of heavy whip, 2 1/2 c. bag of shredded parm, and 4 oz of cream cheese, as well as the 6 slices of provolone. Delicious!!!

It was okay, not the best ever but not terrible. I love the creamed spinach from Boston Market, someone said it tasted like that...not so much. Might just be me though.

This was AWESOME! Boyfriend looked questioningly at me when I said we were having creamed spinach with our beer-can chicken. "Do you even know if I like creamed spinach?!? Well, I don't!!" Well, he DID. He raved that it was better than the dish at the fancy steak house. I accidentally forgot to add the parmesan cheese, but it was still fantastic. Thanks for the recipe.

made just like the recipe.... except used 1 cup of cream instead of 1 1/4 cup and used a whole purple onion diced and 4 cloves of garlic minced. it was delicious!

Substituted cream cheese for provolone. I scaled the recipe back and eyeballed how much to use. Delicious.

I did a 3 serving yield with one 10 oz box of frozen spinach, thawed and drained. I used a milk/butter mixture to make my own heavy cream. This was awesome and easy to make....thanks!

Very good. Very fast. Very easy. If you have any left over, try it in an omelette. Amazing

Excellent! I didn't use heavy cream (who needs THAT kind of fat?! lol) but replaced it with evaporated 2% milk and it worked just fine. Delicious, especially with a nice filet mignon! :)

So so so good! Really looking forward to eating it again very soon.

Very tasty....will be a permanent in our HH! Thanks.

Bren is absolutely correct. This is so much better than any pre-made or store bought.Just served this to my gorgeous husband who doesn't like green stuff. He ate about half of the entire recipe!! Served with garlic bread and some oven fried chicken. Of course I had no heavy cream but googled the substitute(2/3 c whole milk and 1/3 cup melted butter) REALLY good and easy. Will make this as long as our spinach lasts. thanks for a great dish

This was great! Big hit at Thanksgiving dinner. As always, I made substitutions....Didn't have fresh so used 2 bags (total 32 oz) of frozen chopped spinach, microwaved and drained. After adding cream it was still a bit thin so I thickened it by adding 1T butter and sprinkling some flour over it, stirring it and letting it cook to get rid of the raw flour taste. Also used Jarlsberg (didn't have provolone)and added nutmeg. Next time (not Thanksgiving) I will use skim milk to be a bit healthier.

I love this recipe! It's so easy to make and even my 3.5 year old LOVES it! I substituted whole milk for the heavy cream and omitted the onions (because I didn't have either)...super yummy!

I was excited about this recipe because of the high ratings, however I did not care for the texture of this creamed spinach. The flavor was good, but not great. This is one of those recipes that are not worth the fat and calories.

WooooHooooo!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I followed the recipe, except I used frozen spinach. I personally thought it was delicious. I served it for Thanksgiving. Unfortunately, it was passed over because everyone thought it was a dip, but of course it's not. It's a side dish.

Delicious taste. I made it using the 5 servings conversion. Only complaint was the amount of heavy cream, which called for 1/2 cup and 2 Tblspn. After making the recipe this way, it turned out to be too much. This may not be the fault of the recipe author, as it was an allrecipes.com conversion.

This is a difficult one to rate. It is a 5 star dip. A 2 star creamed spinach. Served it with prime rib for Christmas. Too,too rich for a side dish. Will make this again and add artichokes and a little red pepper. Might put it on baguette slices and warm in oven a bit.

I made this for Thanksgiving dinner and it was a huge hit. Very rich and delicious. Easy to make with the exception of draining the spinach. You really need to hand squeeze it.

Will definitely make again! Carb-watching hubby was thrilled with this dish, the flavors were wonderful. I made a much smaller batch than this, as I only had 1/2 bag spinach, but it adjusted easily. Added extra nutmeg and used Romano cheese as I didn't have provolone. Delish!!!

great dish

I made this for Thanksgiving and my Mom actually told me she would have to find a new daughter if I didn't make it for Christmas as well! It is delicious!

I always try to follow each recipe to the letter when I first try it. As I'm handicapped, I can't jump in my car and run to the grocery for an impulse recipe I have to try NOW!! Very simple - I used frozen spinach, mild cheddar instead of provolone AND a tad of fresh grated nutmeg (I use it in all my greens). It is SO good! I ate half of it for my lunch just now, with some wheat crackers. YUM-M!!

Quick, easy, and very tasty! I made it with homegrown spinach and can't wait until I can get more out of my garden!

Much too cheesy for me, but I should have guessed that with "cheesy" being in the title and all. Still, glad I tried it! Thanks for posting!

Awesome recipe! I followed it to a tee - except that I felt a little lazy and pre-cooked the spinach in the microwave instead of a skillet. It was delicious!

I made steak with steakhouse sides (this creamed spinach, sautéed mushrooms, twice-baked potatoes) for New Years Eve. It was a heavy meal but Oh-So-Sinfully Delicious! I followed the recipe exactly and give this 5 stars. You won’t be disappointed!

I used fat free half and half and onion powder instead of chopped onion. This was to die for. I can't imagine any better way to eat vegetables! My husband and I ate every bite!

This was SO good!!! However, I took the EASY road because I didn't leave myself a lot of time for a side dish, nor did I have all the ingredients. Here's how lazy I was...I used onion powder instead of onions, garlic powder instead of actual garlic, Half and half instead of cream, and cream cheese instead of the provolone. It was STILL so good, I can only imagine what it would taste like if I actually used the real ingredients! :)

This is really delicious, but I would consider adding less cheese because it was just too heavy for me. It was almost too heavy and felt kind of greasy to me. I added less cheese and it was perfect. Instead of adding 6 slices, I would just add them one by one and stopping at your own desired consistency.

This was yummy. I made half the recipe (which still made a lot). I used fat free half and half (rather than heavy cream) and used a lot less than the recipe called for. I used a Italian shredded cheese mix (tastes great). I definitely put too much cheese in (I am a cheese lover, but there is definitely a thing as too much cheese for this recipe). I added a pinch of nutmeg as well.

Did my own version with some feta and cream cheese and added asparagus (used nutmeg and onion like in another suggestion).

I make this for my daughter all the time but make it a little healthier. It still ends up being very rich tasting and nobody notices the missing calories. I use milk, not cream, and throw in a tablespoon of flour to thicken it up a little. I use a dash of cayenne pepper for a little kick. Instead of butter, I use Earth Balance or Smart Balance and I ALWAYS use organic baby spinach. Conventional spinach is absolutely loaded with pesticides, more so than other veggies. It's much better for you with those little tweaks and still sooooo good.

This was VERY yummy.. even my picky 14 year old liked this. I used 1/2 and1/2 instead of heavy cream. I will for make this again as we eat a lot of spinach (raw) and this was a nice change

I took this to our Christmas dinner and my Gram and Aunt specifically requested it again for Easter. A snap to make and delicious to boot!

I love creamed spinach and have used many recipes off of this site. Stay with the one's that use canned soup in their recipes.

Really rich dish, so you don't need much of it per person. I halved the recipe and it worked out just fine.

This was absolutely amazing. I love creamed spinach and this was the best I've ever had by far!!! I made it exactly as it was written.

Good.

This spinach dish was fantastic. My hubby who will not eat spinach without vinegar on it stated it was delicious and did not need the vinegar. This is a PLUS for me. I will definitely make this again and again....

This recipe was delicious! I substituted asiago cheese for the parmesan, but all of the proportions in the recipe are totally perfect!

This was very yummy! I omitted the onion and povolone and put mozzarella instead. I also only used 1 cup of cream. This was awesome. I served with mashed potatoes and pot roast. A big winner!