Creamed Spinach

Creamed Spinach Recipe

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Cathy Gillespie


This recipe is the result of a happy accident. I went to sprinkle a little flour into my oil and while I was holding the flour bag over the pan -- more than a few tablespoons fell into the oil. I proceeded on.

I took my over-floured recipe to a potluck and not a single drop came home. There was a teenager that helped herself to thirds -- and has since asked for the recipe!


★★★★★ 1 vote

20 Min
30 Min


  • 2 bag(s)
    frozen spinach, thawed, drained
  • 1/2 c
    all purpose flour
  • ·
    oil (i used sunflower/avocado)
  • 1/4 c
    parmesan cheese, grated
  • 3/4 c
    half and half
  • ·
    water, if needed

How to Make Creamed Spinach


  1. Place drained spinach into 10x13 greased pan, set aside.
  2. Heat up the oil, sprinkle in the flour and whisk till the flour is almost golden.
  3. Pour in half & half while whisking. Adding water if you need to thin it out a bit. Remove from heat, fold in cheese.
  4. Combine the cheese mixture into the spinach. Bake at 350 till bubbly and golden.
  5. Instead of oil -- use bacon grease and sprinkle the crumbled bacon on top of the casserole before baking.

    Instead of Parmesan cheese, use Velveeta, or cheese of your choice. The recipe is actually great with no cheese at all, also!

    I've also added garlic to the white sauce.

Printable Recipe Card

About Creamed Spinach

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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