Paula Deen Creamed Spinach Recipe

1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large saucepan, cook spinach in boiling water for 3 minutes or until wilted. Drain well in a colander.

3. In the same saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually add milk, stirring constantly until mixture thickens and boils. Remove from heat; stir in nutmeg and pepper.

4. Add spinach to mixture; gently stir just until coated. Pour into a 1-quart casserole dish; sprinkle with Parmesan cheese.

If you’re a fan of Paula Deen, then you know she loves her some good old southern cooking. And what’s more southern than creamed spinach? This recipe is easy to follow and yields a delicious side dish that your whole family will enjoy.

So, fire up the stove and let’s get started!

Paula Deen Creamed Spinach Recipe


How Do You Thicken Creamed Spinach?

If you want to thicken your creamed spinach, there are a few things you can do. One option is to add some flour to the mixture. Another possibility is to cook the spinach down until it reduces in volume.

You can also add some bread crumbs or other thickening agent to the dish.

Is Creamed Spinach Good for You?

Yes, creamed spinach is good for you! This leafy green vegetable is an excellent source of vitamins A and C, as well as folic acid. It also contains important antioxidants that can help to protect your cells from damage.

Plus, it’s low in calories and fat, making it a healthy addition to any diet.

How Do I Make Gratin Creamed Spinach?

This dish is so easy and versitile, you can make it with any green vegetable. I love to use spinach because it’s packed with nutrients and has a mild flavor that pairs well with the creamy sauce and cheesy topping. You can also add in some extra protein by stirring in cooked chicken or shrimp.

Here’s what you need: 1 (10 oz) package frozen spinach, thawed and squeezed dry 2 tablespoons butter

2 tablespoons all-purpose flour 1 cup milk Salt and pepper, to taste

1/4 cup grated Parmesan cheese Preheat oven to 350 degrees F. Grease a baking dish with cooking spray. In a medium saucepan over medium heat, melt butter.

Stir in flour until smooth, then slowly whisk in milk until mixture thickens. Add salt and pepper, to taste. Stir in spinach until evenly coated.

Pour into the prepared baking dish and sprinkle with Parmesan cheese on top.

Can You Freeze Cream Spinach?

Yes, you can freeze cream spinach. Here’s how: 1. First, blanch the spinach by boiling it for a minute or two.

This will help to preserve its color and texture. 2. Then, drain the spinach and squeeze out as much water as possible. 3. Next, mix the spinach with cream cheese, sour cream, and/or other desired ingredients.

4. Finally, place the mixture in a freezer-safe container and freeze for up to six months.

Veal and Creamed Spinach Recipe by Paula Deen – Blast from the Past

Best Creamed Spinach Recipe

Creamed spinach is one of those side dishes that can make any meal feel like a special occasion. This rich and creamy recipe is the perfect way to show off your culinary skills, without spending hours in the kitchen. The key to great creamed spinach is to cook the spinach until it’s just wilted, then add a flavorful cream sauce.

I like to use a combination of heavy cream and sour cream, but you could also use milk or half-and-half. Just be sure to season the sauce well with salt and pepper. If you want to really impress your guests, top the creamed spinach with some crispy bacon bits or shredded cheese.

But even if you keep it simple, this dish is sure to please. So go ahead and give it a try!

Recipe for Creamed Spinach

Looking for a delicious and easy recipe for creamed spinach? Look no further! This recipe is simple to follow and yields great results every time.

Plus, it’s a healthy way to get your greens in! Ingredients: 1 pound spinach leaves, washed and dried

3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt

1/4 teaspoon black pepper 1 3/4 cups milk 1/4 cup grated Parmesan cheese

Directions: 1. In a large pot, melt butter over medium heat. Stir in flour and salt and pepper until mixture is smooth.

2. Slowly add milk to the flour mixture, whisking continually until mixture is thickened and bubbly. 3. Add spinach leaves to the sauce and stir until wilted. 4. Stir in Parmesan cheese until melted.

Serve immediately with additional Parmesan cheese, if desired.

Spinach Cream Sauce

If you’re looking for a creamy, flavorful sauce to add to your next meal, look no further than spinach cream sauce! This versatile sauce can be used on pasta, chicken, fish, or veggies. Plus, it’s easy to make and only requires a few simple ingredients.

Here’s what you’ll need: -1 tablespoon olive oil -1 shallot, minced

-2 cloves garlic, minced -1/4 cup all-purpose flour -2 cups milk

-1/2 cup heavy cream

Vegan Creamed Spinach

Assuming you would like a recipe for vegan creamed spinach: Ingredients: 1 tablespoon olive oil

1 white onion, diced 3 cloves garlic, minced 10 ounces frozen chopped spinach, thawed and drained OR 1 bunch fresh spinach, washed and dried (stems removed)

Salt and black pepper to taste 2 tablespoons all-purpose flour 1 cup unsweetened almond milk OR oat milk* (see note)

1/4 teaspoon nutmeg Instructions: Heat the olive oil in a large skillet over medium heat.

Add the onion and garlic and cook until both are translucent. Add the spinach to the pan. If using frozen, there is no need to thaw first; just add it straight from the freezer.

Cook for 3 to 5 minutes, or until wilted. Season with salt and black pepper to taste. Stir in the flour, then slowly pour in the almond milk while whisking constantly.

Bring the mixture to a simmer and cook for 2 to 3 minutes, or until thickened. Stir in the nutmeg and serve immediately.


This creamed spinach recipe from Paula Deen is the perfect side dish for any meal. It’s rich and creamy, with just the right amount of flavor. And it’s so easy to make, you’ll be able to have it on the table in no time.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *