Posted by Nancy K. from Colorado on April 29, 1998
Boston Market Creamed Spinach Clone
1 tbsp. butter
2 tbsp olive oil
1 clove garlic, pressed
2 tbsp. onion, chopped
1 (10 3/4 oz) can cream of celery soup
2 tbsp. flour
1 tsp. black pepper
20 oz cooked chopped spinach
3 tbsp. grated Parmesan cheese
In a saucepan over low heat combine butter, oil, garlic, onion, and saute.
Remove from heat.
Add the soup, flour and pepper.
Return to heat until very hot, being careful not to burn.
Stir in the spinach and Parmesan.
Heat and serve.
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