Creamed Spinach with Tomatoes

Oxmoor House
Using two kinds of spinach provides texture and plenty of flavor.
8 servings (serving size: about 2/3 cup)


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1 (10-ounce) package frozen creamed spinach (such as Green Giant)
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1 1/2 tablespoons light stick butter
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained


Prep: 5 Minutes
Cook: 10 Minutes

Cook creamed spinach according to package directions; set aside.

. While spinach cooks, place flour in a small bowl; gradually add milk, stirring with a whisk until well blended. Melt butter in a medium saucepan over medium heat. Add milk mixture, stirring constantly with a whisk. Cook 5 minutes or until mixture begins to thicken. Remove from heat. Add cheese; stir until cheese melts.

. Stir in creamed spinach, chopped spinach, and tomatoes. Bring to a simmer over medium-low heat, and cook 5 minutes or until thoroughly heated.

Created date

March 2010

Nutritional Information

Calories 97
Fat 4.1 g
Satfat 2.2 g
Protein 6.2 g
Carbohydrate 10.9 g
Cholesterol 9 mg
Iron 1.6 mg
Sodium 489 mg
Caloriesfromfat 38 %
Fiber 2.0 g
Calcium 160 mg