Old-school steakhouse creamed spinach is an American classic and easy to make at home. Incredible flavors, with the spinach served up in a rich, velvety sauce that you can quickly cook up on your stovetop. It’s a classic! Thanks for the inspiration Marsha.
Steakhouse Creamed Spinach
- 1/2 stick butter
- 2 onions, chopped
- 1/4 cup flour
- 1 cup heavy whipping cream
- 2 cups milk
- 5 boxes (10 ounces each) frozen spinach, thawed and squeezed dry
- 1 cup freshly grated Parmesan cheese
- 3/4 cup grated white cheddar, yellow cheddar or Gruyere cheese
- Melt the butter in a skillet. Add the onions and cook until soft and beginning to lightly brown, about 10 to 12 minutes.
- Add the flour and cook, stirring, about 1 minute. Pour in the cream and milk. Cook until thickened.
- Add the spinach and half of the Parmesan. Season with salt and pepper, to taste.
- Pour mixture into a casserole dish or into individual ramekins. Top with the remaining Parmesan and cheddar cheese.
- Bake in a preheated 425-degree F oven for about 20 to 25 minutes, or until bubbly and beginning to brown on top.
- If you’re not serving for a crowd, cut the recipe in half.
Made this on Valentine’s Day, again Shredded Sprout comes through with a winner, rich and delicious! Cut the recipe in half using only two boxes of spinach, more then enough for two people.
Made this on Valentine’s Day, again Shredded Sprout comes through with a winner, rich and delicious! Cut the recipe in half using only two boxes of spinach, more than enough for two people.