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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe originally came from a Colonial Williamsburg cookbook. The ginger and nutmeg make it a little different from the majority of creamed spinach recipes. Ingredients:
1/2 cup butter |
1/2 cup flour |
1 teaspoon salt |
1/8 teaspoon pepper |
2 cups milk |
2 (12 1/2 ounce) boxes frozen chopped spinach |
1/2 teaspoon ginger |
1/4 teaspoon nutmeg |
Directions:
1. Set spinach out to thaw.
2. Melt butter in a medium pan on stove.
3. Stir in flour and spices.
4. Add milk slowly, stirring constantly until sauce thickens.
5. NOTE: A white sauce reaches its maximum thickness when it starts to boil.
6. Add thawed, drained spinach.
7. If making ahead, put in a covered casserole dish and store in refrigerator.
8. Before serving, heat in a 350 degree oven until bubbly (about 1/2 - 3/4 hour).
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