Free recipes from rubyglen.com
Boston Creamed Spinach
By Martha
Matthews
1 can cream celery soup
1 tablespoon flour
4 tablespoons butter
1/2 teaspoon garlic
1 - 20 ounce package frozen spinach, cooked, drained and well chopped.
1/4 cup onion, diced
1/8 teaspoon salt
Pepper to taste
In a saucepan, on medium heat, melt the butter.
Sautee the onions in the butter until translucent in color. Whisk in the
flour, garlic powder, salt and soup. Continue to whisk until smooth and piping
hot. Combine with spinach. Add pepper to taste.
Place in a casserole dish. Bake in a 350ºF oven
for 20 minutes. Keep warm in the oven until ready to serve.
Serves 4. Amount may be doubled.
Copyright 2002. Martha Matthews
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