Creamed Spinach Bake
Inspired by Longhorn Steakhouse, this Creamed Spinach Bake is so flavorful and lusciously creamy, topped with a crusty cheesy top and specks of crispy bacon. Make it with fresh or frozen spinach for the ultimate holiday side dish!
Servings: 8 side dish servings
Ingredients
- 3 tablespoon butter
- 1/8 cup flour
- 1 heaping tablespoon freshly minced garlic
- 1.5 cups half & half
- 3/4 cup heavy cream
- 2 cups parmesan cheese divided
- 16 ounces fresh spinach leaves* or 1 box frozen leaf spinach, not chopped
- 5 strips crispy bacon for topping
- optional; 2 teaspoons seasoning blend (recipe in notes)
Instructions
- Preheat oven to 350 degrees.
- Melt butter in an oven safe skillet over medium heat and add garlic. Cook until fragrant. Stir in flour to make a paste.
- Lower heat to medium-low and add in heavy cream and half & half. Stir until it starts to thicken.
- Add in 1 cup of Parmesan cheese and stir until combined. Add a little more cream/half & half if it’s too thick.
- Add in spinach leaves in batches and stir until they start to wilt.
- Top with remaining 1 cup parmesan cheese. Optionally, sprinkle the top with the Longhorn seasoning blend.
- Bake about 15-20 minutes, or until the cheese is browned. As soon as it comes out of the oven, top with crispy diced bacon.
Notes
Frozen Spinach Substitution
To use frozen spinach instead of fresh, select "cut leaf" or "leaf" spinach (not chopped). Before use, be sure to thaw and drain the spinach well so that no liquid remains.
Longhorn Prairie Dust Seasoning
2 teaspoons salt
1 1⁄4 teaspoons paprika
1 1⁄4 teaspoons black pepper
1⁄2 teaspoon onion powder
1⁄2teaspoon garlic powder
1⁄4teaspoon ground cayenne
1⁄4teaspoon turmeric
1⁄4teaspoon ground coriander
1 1⁄4 teaspoons paprika
1 1⁄4 teaspoons black pepper
1⁄2 teaspoon onion powder
1⁄2teaspoon garlic powder
1⁄4teaspoon ground cayenne
1⁄4teaspoon turmeric
1⁄4teaspoon ground coriander