Creamed Spinach Casserole Recipe

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Creamed Spinach Casserole Recipe
Creamed Spinach Casserole Recipe photo by Taste of Home
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Creamed Spinach Casserole Recipe

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Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

In a saucepan, cook spinach in a small amount of water for 2-3 minutes; drain thoroughly. Add 4 tablespoons butter, salt, pepper, cheese, eggs and milk. 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 until almost 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

Nutritional Facts

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

  • 1 package (10 ounces) frozen chopped spinach
  • 5 tablespoons butter or margarine, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 cup soft bread crumbs
  1. In a saucepan, cook spinach in a small amount of water for 2-3 minutes; drain thoroughly. Add 4 tablespoons butter, salt, pepper, cheese, eggs and milk. 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 until almost 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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Loiscooks User ID: 3656565 260306
Reviewed Jan. 26, 2017

"I had only 1/2 bag of spinach, but I decided to try this anyway. I just halved all the rest of the ingredients. I did not add the crumb mixture. This was very good! I will make it again."

MY REVIEW
flowergirl49 User ID: 5980595 17291
Reviewed May. 9, 2011

"Too high in calories!"

MY REVIEW
azzilu User ID: 2371381 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."

MY REVIEW
Bill W. Dodge User ID: 3077824 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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