Creamed Cheddar Spinach Recipes

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Melt 3 tablespoons butter in a skillet over medium-low heat. Add onions and saute until translucent, 5 to 7 minutes. Transfer to a bowl.
• Add spinach, condensed soup, Cheddar cheese, mayonnaise, eggs, Worcestershire sauce, lemon juice, seasoned salt, garlic powder, and pepper to the onions; stir to combine. Pour mixture into the prepared casserole. Sprinkle bread crumbs evenly over top and dot with remaining butter.
• Bake in the preheated oven for 45 minutes.

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

Steps:

• Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
• Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
• Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.

Steps:

• In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch is wilted before adding another, until all of the spinach is wilted, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
• In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.

Steps:

• Heat oven to 375°F.
• Mix first 4 ingredients in large bowl until blended. Stir in 3/4 cup cheddar and 1/2 cup cracker crumbs.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cracker crumbs and Cheddar.
• Bake 20 to 25 min. or until heated through.

Steps:

• In a Dutch oven, place steamer basket over 1 in. of water. Place a fourth of the spinach in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 3-4 minutes or just until spinach is wilted. Transfer to a colander; drain. Repeat with remaining spinach. , When spinach is cool enough to handle, squeeze dry. Coarsely chop spinach., In clean Dutch oven, heat butter over medium-high heat. Add onions; cook and stir until tender. Stir in flour, salt and white pepper until blended; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese and spinach; heat through.

Steps:

• Cook spinach according to package directions; drain well. Stir in cream cheese, 2 tablespoons butter and salt. , Transfer to a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over spinach mixture. Bake, uncovered, at 350° for 20 minutes or until lightly browned.

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a 6 cup casserole.
• In a large saute pan, melt the remaining butter.
• Add the onions and season with salt and pepper.
• Saute for about 2 minutes, or until the onions are soft.
• Add the spinach.
• Season with salt and pepper.
• Saute for 3 to 4 minutes.
• Add the garlic and cream.
• Mix well.
• Season the mixture with salt and pepper.
• Bring the liquid to a boil and reduce to a simmer.
• Simmer the mixture for 6 minutes.
• Remove the pan from the heat and turn into the prepared pan.
• Add 1/2 of cheese to casserole and stir.
• Sprinkle the top with the remainder of the grated cheese and place in the oven.
• Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.

Steps:

• Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
• Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

Steps:

• Preheat oven to 350 degrees.
• Grease or butter a one quart casserole dish.
• In a medium bowl combine spinach, eggs, soup, sour cream, milk and 3/4 cup cheddar cheese; mix well.
• Spoon into casserole dish and top with remaining 1/4 cup cheese.
• Bake 20 minutes or until lightly browned.
• Remove from oven and top with French Fried Onions.
• Bake an additional 5 minutes and serve.