John Miller
Creamed spinach is a classic side dish that combines the earthy richness of spinach with a creamy, indulgent sauce, and using cream of mushroom soup as a base adds a savory depth that elevates the dish. This method simplifies the cooking process while ensuring a flavorful and comforting result, making it an ideal choice for both novice and experienced cooks. By sautéing fresh spinach until wilted and then blending it with cream of mushroom soup, milk, and a touch of seasoning, you can achieve a velvety texture and a harmonious balance of flavors. Whether served alongside roasted meats, grilled fish, or as part of a holiday spread, this creamed spinach variation is sure to impress with its creamy consistency and umami-packed profile.
| Characteristics | Values |
|---|---|
| Main Ingredients | Spinach, cream of mushroom soup, butter, milk, garlic, onion (optional) |
| Cooking Time | Approximately 20-30 minutes |
| Servings | 4-6 servings |
| Difficulty Level | Easy |
| Cooking Method | Stovetop |
| Key Steps | Sauté garlic/onion, wilt spinach, mix with cream of mushroom soup and milk |
| Optional Additions | Cheese (Parmesan or cheddar), nutmeg, black pepper |
| Texture | Creamy and smooth |
| Flavor Profile | Savory, earthy, and slightly mushroomy |
| Best Served With | Steak, roasted chicken, or as a side dish |
| Storage | Refrigerate in airtight container for up to 3 days |
| Reheating Instructions | Reheat on stovetop over low heat or in microwave |
| Dietary Considerations | Not suitable for dairy-free or vegan diets (unless using substitutes) |
| Nutritional Highlights | Rich in iron (from spinach) and calcium |
| Common Variations | Adding bacon bits, using fresh mushrooms instead of soup |
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What You'll Learn
- Ingredients Needed: Spinach, cream of mushroom soup, butter, garlic, salt, pepper, and optional cheese
- Preparing Spinach: Blanch spinach, squeeze out excess water, and chop finely for creamy texture
- Cooking Base: Sauté garlic in butter, add cream of mushroom soup, and simmer gently
- Combining Ingredients: Mix chopped spinach into the soup mixture, stirring until fully coated and heated
- Serving Tips: Garnish with cheese, serve warm alongside steaks, or as a side dish
Ingredients Needed: Spinach, cream of mushroom soup, butter, garlic, salt, pepper, and optional cheese
Fresh spinach forms the verdant backbone of this dish, its tender leaves wilting into a lush bed for the creamy sauce. Opt for mature spinach over baby varieties for a richer flavor and heartier texture. While pre-washed bags save time, a quick rinse under cold water ensures no grit spoils the dish. Aim for 10-12 ounces of spinach per 2 servings, adjusting based on preference for a more vegetable-forward or sauce-heavy result.
Cream of mushroom soup acts as the shortcut hero here, delivering a savory base without hours of stock-making. Choose condensed soup for better control over consistency, diluting it with milk or broth to achieve your desired creaminess. One 10.5-ounce can typically suffices for 4 servings, though adding an extra splash of cream enhances richness. Look for low-sodium versions to keep seasoning balanced, especially if using salty cheese.
Butter and garlic form the aromatic foundation, their flavors blooming together in a gentle sauté. Use 2 tablespoons of butter for every 4 servings, allowing it to melt over medium heat before adding 2-3 minced garlic cloves. Cook the garlic just until fragrant (about 1 minute) to avoid bitterness, then proceed with the spinach or soup. This step is non-negotiable—skip it, and the dish loses its soul.
Salt and pepper serve as the final calibrators, tailoring the dish to your palate. Start with ¼ teaspoon of salt and a few grinds of pepper per 4 servings, adjusting after tasting the finished product. Remember, cheese (if using) contributes saltiness, so hold back until the end if adding Parmesan or Gruyère. Freshly cracked pepper adds a subtle warmth that pre-ground versions lack, so invest in a mill if you haven’t already.
Optional cheese elevates this side from comforting to decadent. Shredded mozzarella melts seamlessly, while crumbled feta adds tangy contrast. For a classic touch, sprinkle ¼ cup grated Parmesan over the top during the last 5 minutes of cooking, allowing it to melt into the sauce. If baking the spinach (say, in a casserole dish), a breadcrumb and cheese topping broiled until golden creates a delightful crust. Keep portions modest—cheese should complement, not overpower, the earthy spinach and mushroom flavors.
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Preparing Spinach: Blanch spinach, squeeze out excess water, and chop finely for creamy texture
Blanching spinach is a critical step in achieving the silky, creamy texture that elevates creamed spinach from good to exceptional. Submerge fresh spinach leaves in boiling water for 30 seconds, then immediately plunge them into ice water to halt cooking. This process not only preserves the vibrant green color but also softens the fibers, making the spinach easier to chop and incorporate into the cream of mushroom base. Skipping this step risks a tougher, stringier texture that can detract from the dish’s richness.
Once blanched, squeezing out excess water is non-negotiable. Use a clean kitchen towel or cheesecloth to wring the spinach dry, removing as much moisture as possible. Even small amounts of residual water can dilute the cream of mushroom sauce, resulting in a watery, lackluster dish. Aim for spinach that’s damp but not dripping—think wrung-out laundry, not a soaked sponge. This step ensures the final product is thick, velvety, and cohesive.
Chopping the spinach finely is where texture meets technique. After blanching and drying, mince the spinach into small, uniform pieces. This not only integrates seamlessly into the cream of mushroom sauce but also ensures every bite is smooth and consistent. Larger pieces can create an uneven mouthfeel, while over-processing into a paste can lose the spinach’s distinct character. Aim for a texture akin to finely minced herbs—visible but not overpowering.
For those seeking precision, here’s a practical tip: after blanching and drying, measure out 2 packed cups of chopped spinach for every 10 ounces of cream of mushroom soup. This ratio balances the earthy spinach flavor with the savory, umami-rich sauce. If using fresh spinach, start with 1 pound (pre-blanching) to yield the desired 2 cups post-prep. Frozen spinach, though convenient, often retains more water, so adjust by squeezing it twice to ensure dryness.
Incorporating these steps into your creamed spinach recipe transforms a simple side into a decadent, restaurant-quality dish. Blanching, drying, and finely chopping spinach aren’t just preparatory tasks—they’re the foundation of a creamy, cohesive texture that complements the cream of mushroom base. Master these techniques, and you’ll achieve a dish where every ingredient shines in perfect harmony.
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Cooking Base: Sauté garlic in butter, add cream of mushroom soup, and simmer gently
The foundation of a rich, savory creamed spinach lies in its cooking base, and sautéing garlic in butter is the first step to unlocking its full potential. This technique does more than infuse flavor—it creates a fragrant, golden foundation that enhances the earthy notes of both spinach and cream of mushroom soup. Use 2 tablespoons of unsalted butter for every 4 cloves of minced garlic, ensuring the garlic softens without burning over medium heat for 1-2 minutes. This simple act transforms ordinary ingredients into a luxurious starting point.
Once the garlic is sautéed, the addition of cream of mushroom soup introduces depth and creaminess without the need for heavy cream. Opt for a 10.5-ounce can of condensed soup, diluting it with ¼ cup of milk or broth to achieve a smoother consistency. Stir the soup into the garlic-butter mixture, allowing it to simmer gently for 5-7 minutes. This low-and-slow approach melds flavors while thickening the base naturally, avoiding the risk of curdling or separation. The result is a velvety sauce that serves as the perfect canvas for spinach.
Simmering gently is key to preserving both texture and flavor. A rapid boil can reduce the sauce too quickly, leaving it overly thick or unevenly seasoned. Maintain a low simmer, stirring occasionally, to ensure the cream of mushroom soup integrates seamlessly with the garlic-butter base. This step also allows any raw flour taste from the soup to cook out, yielding a smoother, more polished final dish. Patience here pays off in the form of a cohesive, richly flavored foundation.
For those seeking a lighter alternative, consider substituting half-and-half for the cream of mushroom soup’s liquid component, though this may sacrifice some of the umami depth. Regardless, the sautéed garlic-butter base remains non-negotiable—it’s the secret to elevating this dish from mundane to memorable. Pair this cooking base with wilted spinach, and you’ll have a side dish that’s both comforting and sophisticated, proving that simplicity, when executed thoughtfully, can yield extraordinary results.
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Combining Ingredients: Mix chopped spinach into the soup mixture, stirring until fully coated and heated
The moment the chopped spinach meets the cream of mushroom soup, a transformation begins. This isn't just about combining ingredients; it's about creating a harmonious union where the earthy spinach surrenders to the rich, savory embrace of the soup. The key lies in the stirring – a gentle yet persistent motion that ensures every leaf is coated, every flavor molecule mingling with its counterpart.
Think of it as a culinary dance, where the spinach, initially a vibrant green soloist, becomes an integral part of the creamy ensemble.
This step demands attention to detail. Overzealous stirring can bruise the delicate spinach, releasing bitterness. Aim for a slow, figure-eight motion, allowing the soup's heat to gently wilt the leaves without breaking them down. The goal is a tender, coated spinach, not a mushy green sludge. For optimal results, use pre-chopped spinach, roughly 2 cups for every 10.5 ounces of condensed cream of mushroom soup. This ratio ensures a balanced flavor profile, with the spinach's freshness complementing the soup's umami richness.
Remember, this isn't a race. Allow 3-5 minutes of stirring over medium heat, adjusting the temperature as needed to maintain a gentle simmer.
The visual cue is your best friend here. Look for a vibrant green spinach that has softened but retains its shape, suspended in a creamy, lightly thickened sauce. The soup should cling to the spinach, not pool at the bottom of the pan. This visual confirmation signifies that the flavors have melded, creating a cohesive dish rather than a mere mixture of ingredients.
This seemingly simple step is the heart of creamed spinach made with cream of mushroom soup. It's where the magic happens, where individual components transform into a comforting, flavorful side dish. Master this technique, and you'll unlock a versatile recipe that elevates any meal, from roasted chicken to grilled steak.
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Serving Tips: Garnish with cheese, serve warm alongside steaks, or as a side dish
Creamed spinach made with cream of mushroom soup is a versatile side dish that pairs well with a variety of main courses. To elevate its presentation and flavor, consider garnishing with a sprinkle of shredded Parmesan or sharp cheddar cheese. The cheese adds a savory, slightly tangy contrast to the creamy spinach, enhancing both texture and taste. For best results, add the cheese just before serving and allow it to melt slightly under the residual heat of the dish.
Serving this dish warm is essential to maintain its rich, comforting appeal. Alongside a perfectly seared steak, creamed spinach acts as a complementary counterpart, balancing the meat’s richness with its earthy, creamy profile. To ensure the spinach remains warm, transfer it to a preheated serving dish or keep it covered until ready to plate. If serving at a dinner party, consider using a small ramekin for individual portions, which adds a touch of elegance and makes portioning effortless.
As a standalone side dish, creamed spinach holds its own, particularly when paired with roasted poultry or grilled seafood. Its creamy consistency and mild mushroom flavor make it a crowd-pleaser for all age groups, from children to adults. For a more substantial offering, mix in cooked quinoa or chopped nuts for added texture and nutritional value. This simple addition transforms the dish into a heartier option without overwhelming its original charm.
When incorporating this dish into a multi-course meal, timing is key. Serve the creamed spinach immediately after the main course to ensure it remains warm and inviting. If preparing in advance, reheat gently over low heat, stirring occasionally to prevent scorching. Avoid microwaving, as it can lead to an uneven texture and loss of creaminess. By following these serving tips, you’ll ensure the dish not only tastes exceptional but also enhances the overall dining experience.
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Frequently asked questions
Yes, cream of mushroom soup can be used as a convenient base for creamed spinach, adding richness and flavor to the dish.
Use about 1 can (10.5 oz) of cream of mushroom soup for every 10 oz of fresh spinach or 1 lb of frozen spinach, adjusting based on desired creaminess.
You can add a splash of cream or milk to thin the mixture if it’s too thick, but the soup itself usually provides enough creaminess.
Absolutely! Enhance the dish with garlic, onions, grated nutmeg, shredded cheese, or cooked mushrooms for extra flavor and texture.
