There are some old school, mid-century recipes out there that just do not look appealing to me.
Anything jello is one of them. Jello salads look putrid to me.
I also used to hate carrot salads, pea salad, and creamed spinach.
All of those recipes have fallen out of favor over the last few decades. Rarely do you see a person under 50 eating a bowl of pea salad.
I’ve grown to like some of those retro recipes, pea salad and creamed spinach being two of them. Creamed spinach is especially intriguing to me because of how rich and flavorful it is.
This is a classic, foolproof recipe for creamed spinach. It’s got no surprises here and is just how mid-century cooks intended it to be. If you want to give a vintage recipe a shot, here’s your chance!
Enjoy!
Classic Creamed Spinach
A retro recipe that makes spinach a rich and flavorful dish.
Ingredients
Directions
- In a large skillet, melt butter over medium high heat. Add onion and garlic and saute for 6-8 minutes or until onion becomes translucent. Add nutmeg, cayenne, salt and pepper.
- stir in frozen spinach and cook until thawed. Stir in cream, cream cheese and 1/2 cup of parmesan.
- Preheat oven to 400 degrees. Pour spinach mixture into an 8×8″ baking dish.
- Sprinkle remaining 1/2 cup parmesan on top of spinach. Add breadcrumbs on top of that, covering the top. Drizzle oil all over the breadcrumbs.
- Bake for 15-20 minutes or until casserole is browned on top and bubbly.
