Creamed Spinach Casserole Recipe
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Creamed Spinach Casserole Recipe

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THIS RECIPE comes from an old cookbook I received as a wedding gift in 1945. As they grew up, my children loved all vegetables, but they often requested spinach served this way. Through the years, it has remained a family favorite. —Jane Everett Pinehurst, North Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 package (10 ounces) frozen chopped spinach
  • 5 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup soft bread crumbs

Nutritional Facts

1 cup: 528 calories, 44g fat (27g saturated fat), 328mg cholesterol, 1308mg sodium, 16g carbohydrate (4g sugars, 5g fiber), 20g protein .


  1. Cook spinach according to package directions; drain well. Add 4 tablespoons butter, salt, pepper, cheese, eggs and milk.
  2. Spoon into two greased 8-oz. baking dishes. Melt the remaining butter; add crumbs. Sprinkle over spinach mixture. Bake, uncovered, at 350° for 20-25 minutes or just until set. Yield: 2 servings.
Editor's Note: A shallow 1-qt. baking dish can be used instead of two 8-oz. dishes. Bake at 25-30 minutes.
Originally published as Creamed Spinach Casserole in Reminisce Extra October 1995, p47

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flowergirl49 17291
Reviewed May. 9, 2011

"Too high in calories!"

azzilu 17289
Reviewed Mar. 12, 2011

"this is not "creamed"....i made it in a 1 qt. dish... i would try it again, but with changes: needs more salt, needs less butter, perhaps some finely diced onion...maybe seasoned italian bread crumbs or parmesan cheese for topping, instead of buttery bread crumbs."

Bill W. Dodge 12586
Reviewed Jan. 3, 2011

"Simply isn't creamy enough - too solid a base and the bread crumb topping only makes is less creamy. A nice recipe, but definitely not "creamed spinach.""

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