Creamed Spinach USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Creamed Spinach is a delicious and nutritious blend of frozen spinach with milk, cheese, onions, and spices.
CACFP CREDITING INFORMATION
½ cup (No. 8 scoop) provides ½ cup vegetable.
5 from 1 vote

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Instructions
 

  • Thaw and squeeze spinach to eliminate excess water.
    Yields:
    For 25 servings, thaw 10 lb to obtain about 4 lb 12 oz (3 qt).
    For 50 servings, thaw 20 lb to obtain about 9 lb 8 oz (1 gal 2 qt).
  • Place spinach in a large bowl.
  • Add salt and black pepper.
  • Sauce: Heat oil in stock pot over medium heat.
  • Add onions and saute for 5–6 minutes or until soft.
  • Add flour and cook for 5 minutes. Stir constantly.
  • Add milk and stir until sauce comes to a boil. Reduce heat to low.
  • Add half of the cheese. Stir until melted.
    Reserve remaining cheese for step 10.
  • Fold in sauce with spinach.
  • Lightly coat a steam table pan (12" x 20" x 2¹⁄2") with pan-release spray and place 3 qt 3 cups (about 7¹⁄2 lb) spinach mixture in each pan. Sprinkle remaining cheese on top.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake until cheese melts:
    Conventional: 350 °F for 12 minutes.
    Convection: 350 °F for 10 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion with No. 8 scoop (¹⁄2 cup).

Nutrition INFORMATION

Nutrition Facts
Creamed Spinach USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄2 cup (No. 8 scoop)
Calories 168 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 521mg23%
Potassium 89mg3%
Total Carbohydrate 13g4%
Dietary Fiber 4g17%
Total Sugars 4g4%
Protein 12g24%
Vitamin D 16IU107%
Calcium 361mg36%
Iron 0mg0%
*
*Marketing Guide
25 Servings:
Onions: 11 oz
50 Servings:
Onions: 1 lb 6 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
NOTE: The size of the serving volume is less than the size of the combined crediting volume due to shrinkage that occurs during the cooking process.
Yield / Volume
25 Servings:
About 7½ lb
About 3 qt 3 cups/1 steam table pan
(12" x 20" x 2¹⁄2")
50 Servings:
About 15 lb
About 1 gal 3 qt 2 cups/2 steam table pans (12" x 20" x 2¹⁄2")