Creamed Spinach

Creamed Spinach

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Ready to Bake

Creamed Spinach

Martha Stewart Kitchen Divider A classic combination packed with spinach in a rich creamy béchamel sauce topped with panko bread crumbs and baked until bubbly
Martha Stewart Kitchen Product Tip

Martha's Tips

Martha Stewart Kitchen Divider

Serve as Martha does with a dollop of sour cream.

Label Information

Martha Stewart Kitchen - Nutrition Facts

Ingredients

SPINACH, MILK (PASTEURIZED MILK, VITAMIN D), UNSALTED BUTTER (CREAM [MILK], NATURAL FLAVORING), PANKO BREAD CRUMB (BLEACHED WHEAT FLOUR, DEXTROSE, YEAST, SALT), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEA SALT, SUGAR, BLACK PEPPER, GROUND NUTMEG.

Contains: MILK, WHEAT.

Conventional Oven
Cooking Directions

(Best Method)

FOR BEST RESULTS: Thaw overnight in the refrigerator or up to 3 hours at room temperature before baking.

  1. PREHEAT oven at 425°F for at least 10 minutes.
  2. REMOVE plastic wrap from the tray. Place tray on a lined baking sheet.
  3. PLACE baking sheet on the top rack and bake for 33-35 minutes until bubbly and lightly golden brown on top.
  4. REMOVE from oven and allow to cool for 2-3 minutes before serving.
  5. TRANSFER into serving dish and enjoy

For food safety and best product quality cook to an internal temperature of 165°F.

Microwave Cooking Directions:

  1. CREATE a slit about 1″ on plastic film.
  2. PLACE creamed spinach in microwave and heat for 4 minutes on high.
  3. CAREFULLY REMOVE plastic film, mix with a spoon, and heat for another 3-4 minutes or until heated through.
  4. TRANSFER over to a serving tray and enjoy.

DO NOT PUT IN TOASTER OVEN

MICROWAVE SAFE.