• Easy Homemade Creamed Spinach
  • Easy Homemade Creamed Spinach

Easy Homemade Creamed Spinach

Instructions

  • 1. Thaw and press excess water from spinach using a colander. Set aside
  • 2. In a small dutch oven or large skillet, saute shallots in butter over medium heat until translucent.
  • 3. Then whisk in flour until thick. Let bubble for about 2-3 minute to cook the flour and reduce the floury taste.
  • 4. Slowly pour in half and half then add cream cheese. Stir until a thick sauce is formed. Add salt, nutmeg and white pepper.
  • 5. Stir in thawed and pressed spinach and minced water chestnuts. Stir until thoroughly mixed. Let cook over low heat for about 5 minutes then it's ready to serve.
Published on October 27, 2017 | In | By |
3 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • Large casserole dish

    • Ingredients

    • 2 tbsp butter
    • 2 tbsp flour
    • 1 large shallot, diced
    • 1 1/2 cups milk
    • 4oz whipped cream cheese, softened
    • 1/4 tsp nutmeg
    • 1/4 tsp salt
    • 1/4 tsp white pepper
    • 4 (10 ounce) blocks of chopped frozen spinach, thawed and pressed
    • 1 (4oz) can water chestnuts, minced
    • Difficulty Level

Homemade creamed spinach is a favorite of mine going way back to when I use to work at Boston Market. It was actually called Boston Chicken then. Remember that?? O.M.G. Am I old?

I love creamed spinach because it’s super easy to make and is a great alternative to green bean casserole for holiday get-togethers which, for us, typically happens for birthdays and other holidays like Thanksgiving, Christmas or Easter.

The secret ingredient, that everyone is always surprised by and loves, is the water chestnuts. The water chestnuts are very tiny but give an otherwise very creamy dish, a subtle crunch. They’re the perfect, refreshing complement to the rich flavor of the cream cheese too. I’ve noticed, even family members who don’t typically like spinach, usually go back for seconds. 😉

Pin this now and give it a try for you next big family dinner. It’s also easy enough to make as a weeknight dinner vegetable side dish. Just cut the recipe down according to your family size.

Helpful Tools for Making this Recipe:

Dutch Oven – This allows you to cook and keep this dish warm in the oven without dirtying dishes.
Oven Safe Casserole Dish – If you don’t want to invest in a dutch oven, a big casserole dish is perfect for transporting this side dish.
Silicon Whisk – Silicon so you don’t scratch or mark non-stick or ceramic surfaces.
Ceramic Knife – Why? Because things don’t stick to it and then roll away! Love mine.
Cutting board – A no brainier but maybe it’s time to upgrade yours or get a back up?
Silicon Spatula – Mine has a scoop and it is so useful for scraping sides while also stirring and flipping — highly recommend getting one!
Butter Dish with Lid – Room temperature butter is easier to work with.
Vintage Salt and Pepper Shakers – Okay, you don’t need these but I’m obsessed with mine. It literally makes me happy to shake salt.

Ingredients

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 large shallot, diced
  • 1 1/2 cups milk
  • 4oz whipped cream cheese, softened
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 4 (10 ounce) blocks of chopped frozen spinach, thawed and pressed
  • 1 (4oz) can water chestnuts, minced

Instructions

  • 1. Thaw and press excess water from spinach using a colander. Set aside
  • 2. In a small dutch oven or large skillet, saute shallots in butter over medium heat until translucent.
  • 3. Then whisk in flour until thick. Let bubble for about 2-3 minute to cook the flour and reduce the floury taste.
  • 4. Slowly pour in half and half then add cream cheese. Stir until a thick sauce is formed. Add salt, nutmeg and white pepper.
  • 5. Stir in thawed and pressed spinach and minced water chestnuts. Stir until thoroughly mixed. Let cook over low heat for about 5 minutes then it's ready to serve.

Recipe Rating

  • (5 /5)
  • (2 Rating)

Instructions

  • 1. Thaw and press excess water from spinach using a colander. Set aside
  • 2. In a small dutch oven or large skillet, saute shallots in butter over medium heat until translucent.
  • 3. Then whisk in flour until thick. Let bubble for about 2-3 minute to cook the flour and reduce the floury taste.
  • 4. Slowly pour in half and half then add cream cheese. Stir until a thick sauce is formed. Add salt, nutmeg and white pepper.
  • 5. Stir in thawed and pressed spinach and minced water chestnuts. Stir until thoroughly mixed. Let cook over low heat for about 5 minutes then it's ready to serve.

Rate this recipe

Easy Homemade Creamed Spinach

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  • Average Rating

    (5 / 5)

Comments

  1. Nancy Koch November 17, 2018 at 2:13 pm #

    the recipe calls for milk but he directions refer to half and half…..what do you prefer for this recipe?

    Reply
    • Angela Gast November 17, 2018 at 8:55 pm #

      Gah! I’m clearly always indecisive about this ha ha. I usually use whatever I have. Half and half will give you a richer flavor. If you prefer a lighter, less creamy taste and fewer calories and fat, then milk will be your best bet. Both are truly good so I don’t think you’d be dissatisfied with either one.

      Reply

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  1. 29 Fancy Vegetable Side Dishes for Your Holiday Table | Happy Veggie Kitchen - November 6, 2018

    […] Easy Homemade Creamed Spinach by Angela @ Mighty Mrs | Make Ahead | Keto Friendly […]

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