Although I am a fan of spinach, I usually tend to the same recipe every time I cook it (sautéed with onion, extra virgin olive oil, and a splash of lemon). When I got my co-op produce basket this week and got a big bag of spinach in it, I decided to try something new with it. Guilty confession: I love the spinach side dish from Boston Market. So, when I found this recipe for creamed spinach I was already anticipating a certain flavor. Hoping not to disappoint myself here is the recipe I used.
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 tablespoon flour
- 4 tablespoons butter or margarine
- 1/2 teaspoon garlic salt
- 1 12 oz bag of fresh, washed spinach
- 1 medium onion, chopped
- Add 2 tablespoons of the butter to a large frying pan. When it melts add onion and cook until soft.
- Add mushroom soup and cook over medium heat. Stir in flour, rest of the butter and garlic salt. Heat for about 5 minutes to cook the flour.
- Stir in spinach and cook until it softens into desired consistency. About 7 to 10 minutes. Serve warm.
I was not disappointed with this recipe! This is the best creamed spinach I ever had. I will make this recipe again and again with no changes. The onion gives a nice crisp consistency and the soup makes it so creamy. Very fresh and delicious tasting. I’m considering it already as a possible addition to my Thanksgiving feast. I highly recommend this side dish.
The spinach was from my co-op basket this week so it cost me $1.65. The soup was $1.30 from Fresh and Easy and the onion and spices were items I had on-hand. For under $3 you can’t beat this dish. Can I just say again how delicious this turned out?! Yummo!