Recipe by SuBethJimBob
I don't know where this originally came from. My mom always made it for holiday meals; it turned three spinach-hating kids into three begging-for-spinach kids. It's still, almost 50 years later, a staple at family dinner events.
Top Review by flower7
This is very good creamed spinach! I cut the recipe down to 1/2 qt since I'd be the only one eating it and I didn't want a ton of leftovers. Skipped the onion but definitely used the Worcestershire. I also used skim milk. I didn't realize until after I'd thawed it that the spinach was supposed to be left frozen but it still worked out fine. I baked at 325 for 50 min (it was bubbling like mad!) and it was perfect. Served alongside recipe #297197 and it was an excellent combination. Thanks for sharing your family recipe!
- 1⁄2 cup butter
- 1⁄2 cup flour (matzo cake meal for Passover)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups milk
- 3 (10 ounce) packages frozen chopped spinach
- 1⁄2 teaspoon grated onion (or to taste, grated onion goes very far)
- 1⁄2 teaspoon Worcestershire sauce (or to taste)
- 1⁄2 cup fine dry breadcrumb (matzo meal, not matzo cake meal, for Passover. This amount is an approximation)
Directions See How It's Made
- Melt butter, blend in flour, salt & pepper, stir and bubble one minute.
- Remove from heat and stir in milk. Bring to boil, stirring constantly. Boil one minute, stirring.
- Drop in still frozen spinach and cook until thawed.
- Season with grated onion and Worcestershire Sauce to taste (approx 1/4 to 1/2 tsp each. Start small and taste as you add. A little goes a long way.).
- Place in casserole, top with buttered bread crumbs. (Buttered bread crumbs: 2-3 Tbsp butter, melted, pour in fine, dry bread crumbs.).
- Bake at 325F (or 350F) for at least one hour.
- Passover 1965 - 8 pkgs spinach, double sauce recipe, made 3 1/2 quarts.
- Passover 1970 - 6 pkgs spinach, double sauce recipe, made 3 quarts.