Easy Cheesy Creamed Spinach Recipe

My First Spinach Surprise

I did not like spinach as a girl. My mother made it from a can. It was so…sad. Then I tried creamed spinach at a friend’s house. It was rich and cozy. I still laugh at that. It changed my whole mind.

That’s why this recipe matters. It turns a simple green into a hug in a bowl. It shows how a little care changes everything. Do you have a food you learned to love?

Your Kitchen Helper: Frozen Spinach

We use frozen spinach here. It is our secret helper. Fresh spinach cooks down to almost nothing. Frozen is ready to go. Just let it thaw in a bowl.

Here is the big step. Squeeze that spinach! Get all the water out. Use your hands. It feels funny. A dry spinach makes a creamy sauce, not a watery one. This little effort matters so much.

The Cozy Magic Starts

Melt your butter in a big pan. Add the onion and garlic. Cook them slow and low. You want them soft and sweet, not brown. Doesn’t that smell amazing? That smell is the start of flavor.

Now, stir in the flour. This cooks for just a few minutes. It makes the sauce thick later. Then pour in the half and half. Watch it come to a gentle bubble.

The Cheesy Embrace

Time for the cheese! Add the mozzarella and cream cheese. Stir, stir, stir. The sauce will get wonderfully thick. It becomes silky and rich. This is the “creamed” part.

*Fun fact: Nutmeg is the quiet star here. Just a pinch! It has a warm, sweet taste. It makes the cheese and spinach sing together. Do you like nutmeg in savory dishes?

Bringing It All Home

Finally, stir in your squeezed spinach. Mix it until every leaf is coated in that cheesy sauce. Let it warm through for a minute. Then it’s done. So simple, right?

Serve it warm. It is perfect beside roast chicken or a piece of fish. It even makes a great dip with crusty bread. What will you serve yours with? I’d love to hear your ideas.

Ingredients:

Ingredient	Amount	Notes
frozen spinach	1 pound	thawed
unsalted butter	1/4 cup
onion, chopped or minced	1/2 cup
garlic cloves, minced	3
ground pepper	1 teaspoon
nutmeg	1/2 teaspoon
salt	1 teaspoon	to taste
all-purpose flour	1/4 cup
half and half	3 1/2 cups
mozzarella cheese, shredded	1 cup
cream cheese	4 ounces

Easy Cheesy Creamed Spinach, Just Like Nana Made

Hello, my dear! It’s Anna. Let’s make my favorite creamed spinach. This dish is pure comfort. I think of my Nana every time I make it. Her kitchen always smelled of butter and onions. Doesn’t that smell amazing? It’s easier than you think. We use frozen spinach, which is a wonderful shortcut. Just give it a good squeeze. Getting the water out is the secret. It makes our sauce creamy, not watery. Are you ready? Let’s get our hands busy.

Step 1

Thaw your spinach first. Squeeze it with your hands over the sink. Get out as much green water as you can. I still laugh at how strong you have to be! Set your dry spinach aside in a bowl. Now, grab a big skillet. Put it on the stove over medium-low heat.

Step 2

Melt the butter in your warm skillet. Add the chopped onion and minced garlic. Let them cook slowly for about 8 minutes. You want them soft and sweet, not brown. Stir them now and then. This smell is the start of something good. (My hard-learned tip: low heat here prevents burning!)

Step 3

Sprinkle in the nutmeg, pepper, and salt. Nutmeg is my special magic. It makes everything taste cozy. Now, add the flour. Stir it for 2-3 minutes. This cooks the flour taste away. It will look a bit pasty. That’s just perfect.

Step 4

Pour in the half and half. Keep stirring! The mixture will get thicker as it heats. Let it come to a gentle bubble. Now for the fun part: the cheese! Add the mozzarella and cream cheese. Stir until they melt into a silky sauce. This takes love and patience. What’s the cozy spice I always add? Share below!

Step 5

Finally, stir in your squeezed-dry spinach. Mix it until every leaf is wearing that cheesy coat. Cook for just another minute or two. Then, take it off the heat. Serve it warm. See? You made a classic. I’m so proud of you.

Cook Time: 25–30 minutes
Total Time: 40 minutes (with thawing)
Yield: 6 servings
Category: Side Dish

Three Fun Twists on the Classic

This recipe is like a favorite sweater. You can dress it up! Here are three easy ideas. Try one next time. It makes cooking an adventure.

Bacon Buddy

Chop two cooked bacon strips. Stir them in with the spinach. So smoky and good!

Sun-Dried Tomato Sparkle

Chop a few tomatoes from a jar. Their tangy sweetness is a lovely surprise.

Everything Bagel Topping

After plating, sprinkle on that seasoning. It adds crunch and flavor. Which one would you try first? Comment below!

Serving It Up With Style

This spinach is a wonderful sidekick. I love it with a simple roast chicken. Or spoon it over baked potatoes for a full meal. For a pretty plate, add a sprinkle of paprika on top. It looks so cheerful! To drink, a cold glass of apple cider is perfect. For the grown-ups, a crisp chardonnay pairs nicely. Which would you choose tonight?

Keeping Your Creamed Spinach Cozy

Let’s talk about storing this lovely dish. Cool it completely first. Then tuck it into an airtight container. It will be happy in your fridge for about four days.

You can also freeze it for a month. I use small freezer containers. This makes thawing one portion for dinner easy. I once froze a big batch for my grandson’s visit. He was so pleased to have a ready-made favorite!

Reheat it gently on the stove. Add a splash of milk or cream if it’s too thick. This care keeps the texture smooth and creamy. Batch cooking like this saves precious time on busy nights. It means a warm, homemade meal is always close by.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking needs a little help. First, if your sauce is too thin, just cook it longer. Let it bubble gently to thicken up. If it’s too thick, stir in a bit more half and half.

Second, always squeeze that spinach very dry. I remember a watery spinach pool once. It made my lovely sauce too runny. A good squeeze fixes everything.

Third, the sauce might look grainy. This happens if the heat is too high. Keep it medium-low for a silky result. Getting these steps right builds your kitchen confidence. It also makes the flavor rich and perfect every time.

Which of these problems have you run into before?

Your Creamed Spinach Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just swap the flour for cornstarch. Use one tablespoon mixed with a little cold water.

Q: Can I make it ahead? A: Absolutely. Make it fully, then cool and refrigerate. Reheat it slowly on the stove top.

Q: What cheese can I swap? A: Try sharp cheddar or Monterey Jack. They melt beautifully and taste wonderful.

Q: Can I double the recipe? A: You can! Use a big pot. Just keep an eye on the cooking time.

Q: Any optional tips? A: A pinch of red pepper flakes adds a nice little kick. Fun fact: Nutmeg is the secret friend of creamy dishes. It makes them taste warmer.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cozy side dish. It is simple, cheesy, and full of comfort. I would be delighted to see your creation.

Share a photo of your family enjoying it. You can tag my blog on Pinterest. Let’s build a little community of happy cooks.

Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.