Cheesy Creamed Spinach | Seasoned Cooking

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

Sandra Lee's Holiday Recipes