Creamed Spinach/Pic

[Roxy15]

I know that creamed spinach won't appeal to everyone here, but, I enjoy having it with pecan crusted salmon. I always like to spice up foods so I add a little Cajun Seasoning or anything I have on hand to spice it up a bit.

 

Creamed Spinach:

2-(10-oz. Bags)-Spinach

5 T. Butter, Divided

1/3 Cup Flour

1 Cup Milk

Nutmeg-(A Dash Or Two)

1/4 Cup Green Onion Or White Onion

1/2 Cup Grated Parmesan Cheese

1/2 Cup Sour Cream

Salt/Pepper

 

Preheat oven to 350 degrees.

 

Slice the green onions-(or dice the white onion)-and grate the Parmesan Cheese.

In a small saucepan, melt 4 T. butter over medium heat.

 

Once it begins to bubble, add the flour and stir it until it’s a smooth paste.

Add the milk, reduce the heat and cook until it’s smooth and thick. Stir in a little nutmeg, remove from the heat and set the sauce aside for now.

 

In a large skillet, melt the remaining 1 tablespoon butter over medium heat. Add the onions and cook until they soften and just begin to brown.

 

Add the spinach and let it cook down until it’s wilted. You’ll have to add a handful or two at a time so it’ll fit in the pan, but, it will cook down quickly.

 

Drain off any excess water and add the sauce to the spinach.

 

Add the cheese and sour cream. Stir it all together and season to taste with salt and pepper.

 

Pour the mixture into a small casserole dish and bake at 350 degrees for 35 to 40 minutes, or until it’s all bubbly, thickened and lightly browned.