Creamed Spinach (OAMC)

  • Currently 4/5
Rich and creamy, this side dish is packed with flavor.

This recipe makes 4 dinner-sized (3 servings each) portions.
1 cup cream cheese
2 teaspoons chicken base (Better Than Bouillion)
2 teaspoons onion powder
3 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon creole seasoning (recommended: Tony Chachere's)
4 cups bechamel sauce (or Campbell's White Cream Sauce, if available)
2 cups sour cream
1 teaspoon lemon juice
1 cup half-and-half
2 teaspoons minced garlic
3/4 cup water
1/2 cup grated Parmesan cheese
1/4 teaspoon Tabasco sauce
4 cups frozen spinach, thawed and thoroughly drained and squeezed dry
1. Packaging Instructions
2. In a bowl, soften cream cheese and chicken base in microwave for one minute.
3. In a very large bowl, mix bechamel, sour cream, lemon juice, half-and-half, water, and softened cream cheese mixture.  Mix well.  Add onion powder, garlic powder, cayenne pepper, and creole seasoning.  Mix well. Add Parmesan cheese and Tabasco sauce.  Mix well.  Add approximately one cup of spinach at a time and stir well before adding more spinach.
4. Divide mixture between 4 gallon-sized freezer bags (approximately 2 1/2 cups per bag).  Seal each bag securely.  Set aside.
5. Insert bags into a single or separate gallon-size ziploc freezer bags and seal.  With a sharpie marker, label the outside of each bag "Creamed Spinach".
6. Place in freezer.
7. Cooking Instructions
8. Thaw completely in refrigerator.
9. Preheat oven to 350. Spray bottom of small baking dish with non-stick cooking spray.  Pour contents of bag into pan. Bake uncovered for 25 to 30 minutes or until hot and bubbly.
10. Serves 3.
For best results in quality and packaging, expel as much air from the baggies as possible.
Dish   Side Dish

Dawn Knowlton

Member since Jan 2010

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