Creamed Spinach

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.

Creamed Spinach

Ingredients

• 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

 

Directions

1. Add 2 tablespoons of the butter to a large frying pan.  When it melts add onion and cook until soft.
2. 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.
3. Stir in spinach and cook until it softens into desired consistency.  About 7 to 10 minutes. Serve warm.

Overall

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.

Frugality

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!