Creamed Spinach

I’ve made this recipe for creamed spinach several times over the past few months and each time there’s never any leftovers. My favorite part of this side dish is the bread crumb topping. The spinach is not overly creamy, not made with Velveeta, and can be doubled for a crowd.

Creamed Spinach 

4 (12oz) bags frozen chopped spinach, thawed, drained, liquid squeezed out

2 tbsp butter

1/2 cup onion, chopped

2-3 cloves garlic, minced

1 cup heavy cream (if you like creamier spinach I’d use 1 1/2 cups instead)

4 oz. Cream cheese

1 tsp kosher salt

1/4 tsp celery salt

Fresh cracked pepper

1/2 cup Kraft grated parmesan

Bread Crumb Topping:
1/3 cup Italian bread crumbs

1/3 cup Kraft grated parmesan

1/2 tsp garlic powder

2 tbsp butter


Preheat oven to 350 degrees.
In a skillet over medium heat, melt butter.
Sauté onion and garlic until softened.
Add cream, cream cheese, simmer until cream cheese is melted and sauce is smooth.
Stir in seasonings and parmesan cheese.
Add spinach (make sure the spinach is squeezed dry!) and stir to combine.
Pour into a greased 9×9 casserole dish.

In a small bowl combine bread crumbs, parmesan cheese, and garlic powder.
Pour bread crumb mixture over spinach.
Top with pats of butter.

Bake uncovered for about 35 minutes. Serve.

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