Regas' Creamed Spinach

13 ingredients
9 steps

Ingredients

  • 4 (10 ounce) boxes frozen spinach
  • 1 quart heavy whipping cream
  • 4 tablespoons butter (melted)
  • 1/2 cup onion (minced)
  • 1 1/8 teaspoons garlic-flavored oil
  • 1/2 cup hot water
  • 1/8 cup instant chicken bouillon granules
  • 1 1/8 teaspoons Tabasco sauce
  • 1 1/2 teaspoons salt
  • 1/2 cup sour cream
  • 1/3 cup cornstarch
  • 1/2 cup cold water
  • 1 1/2 cups parmesan cheese

Directions

  1. 1
    Thaw and drain spinach using paper towels to absorb any remaining liquid.
  2. 2
    Place dry spinach in large casserole dish and set aside.
  3. 3
    Heat (do not boil) cream in saucepan over low-medium heat; set aside.
  4. 4
    Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender.
  5. 5
    Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream.
  6. 6
    Place cornstarch in small bowl. Add water and stir to dissolve cornstarch.
  7. 7
    Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick.
  8. 8
    Add parmesan cheese and whisk to remove lumps.
  9. 9
    Add hot sauce to spinach and stir to blend. Serve.

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