Cheesy Creamed Spinach

  • 2 (10-ounce) packages frozen chopped spinach, thawed $1.98
  • 2 tbsp. unsalted butter $0.12
  • 2 tbsp. all-purpose flour $0.02
  • 2 cups milk $0.32
  • ½ tsp. pumpkin pie spice $0.15
  • ¼ cup grated Parmesan cheese $0.54
  • Kosher salt, to taste $0.00
  • Black pepper, to taste $0.00

Squeeze the spinach to get rid of all the excess water. Set aside.

In a small saucepan over medium heat, warm the milk.

In a medium saucepan over medium heat, melt the butter. Whisk the flour into the butter and cook for 2 minutes. Whisk in the warm milk a bit at a time to avoid lumps. Cook until the sauce begins to thicken, about 2–3 minutes. Add the pumpkin pie spice and a pinch of salt. Turn the heat to low, stir in the cheese, and let melt. Stir in the spinach and cook for another 2–3 minutes to heat it through. (Save 1 cup of creamed spinach for Round 2 Recipe: Spinach and Cheese Soufflé)

  • Yields: 6 servings
  • Preparation Time: 10 minutes
  • $3.13/$0.52 per person
    Excerpted from the book, Sandra Lee Money Saving Meals & Round 2 Recipes, by Sandra Lee
    Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.