Before allergies, I went to a restaurant that served creamed spinach. I had a bag of spinach in the fridge that was about to expire so I decided to experiment and see if I could come up with something that would taste close to what I remembered. This Creamed Spinach turned out really good. Jazlyn ate more of it than I did. This time I used the Golden Mushroom Soup, however, next time I think I am going to try the gravy instead for a more mellow flavor.
Creamed Spinach
1/2 can Campbell's Golden Mushroom Soup or gravy
1/4 cup dairy free margarine
1 tbsp flour
1/2 tsp garlic salt
Dash of salt and pepper
10 oz fresh spinach, stems removed OR frozen spinach that is cooked and well drained
Place the soup, margarine, flour, garlic salt, salt and pepper in a medium saucepan. Whisk and heat until smooth, hot and thickened. Add the spinach then cook and stir until heated through.
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