I love trying new foods, I honestly do. However, whenever I hear of anything being “creamed” I start to feel a little nauseated. When I was a kid I was forced to “clean my plate” one time and that meant I had to eat creamed corn. Yuck!
So yeah, my aversion to creamed veggies is completely justifiable. But then, Sally happened. If it weren’t for Sally, I would have never known the wonders of this amazing spinach gratin casserole. I tip my hat to you, sally.
My dear neighbor and friend Sally has a knack for getting people to try new foods and recipes, and this includes me. She made a little pot of creamed spinach and promised me that if I would give it a try she’d share her granny’s secret pumpkin pie recipe with me. How could I pass this offer up?
So, I gingerly ate a scoop of the creamy mess. And guess what? I liked it! Why? because there was cheese on it! Cheese makes everything taste better. You could sprinkle cheese on a dead squirrel and it would probably taste good. LOL
Wow. Did that just actually taste GOOD?
Recipe and photo courtesy of Group Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
NOTE: Serve this creamed spinach up with a juicy steak and baked potato topped with sour cream, chives, and bacon bits. Yum!
