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Creamed Spinach USDA Recipe for Schools

Creamed Spinach is a delicious and nutritious blend of frozen spinach with milk, cheese, onions, and spices.
NSLP/SBP CREDITING INFORMATION
1⁄2 cup (No. 8 scoop) provides 1⁄2 cup dark green vegetable.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Bake, Sauté
Season: Fall, Spring
50 Servings
Calories: 168

Ingredients

50 Servings

    Weight

    • 20 lb Frozen chopped spinach
    • - - Kosher salt
    • - - Black pepper, ground
    • - - Canola oil
    • 1 lb *Onions, fresh, diced
    • 5 oz All-purpose flour, enriched
    • - - Non-fat milk
    • 1 lb 9 oz Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

    Measure

    • 2 gal 2 qt Frozen chopped spinach
    • 1½ tsp Kosher salt
    • 1 Tbsp Black pepper, ground
    • ½ cup Canola oil
    • 3 cups *Onions, fresh, diced
    • 1 cup All-purpose flour, enriched
    • 2 qt Non-fat milk
    • 3 cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

    100 Servings

      Weight

      • 40 lb Frozen chopped spinach
      • - - Kosher salt
      • - - Black pepper, ground
      • - - Canola oil
      • 2 lb *Onions, fresh, diced
      • 10 oz All-purpose flour, enriched
      • - - Non-fat milk
      • 3 lb 2 oz Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

      Measure

      • 5 gal Frozen chopped spinach
      • 1 Tbsp Kosher salt
      • 2 Tbsp Black pepper, ground
      • 1 cup Canola oil
      • 1 qt 2 cups *Onions, fresh, diced
      • 2 cups All-purpose flour, enriched
      • 1 gal Non-fat milk
      • 1 qt 2 cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

      -

      50 Servings

        Weight

        • 20 lb Frozen chopped spinach
        • - - Kosher salt
        • - - Black pepper, ground
        • - - Canola oil
        • 1 lb *Onions, fresh, diced
        • 5 oz All-purpose flour, enriched
        • - - Non-fat milk
        • 1 lb 9 oz Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

        Measure

        • 2 gal 2 qt Frozen chopped spinach
        • 1½ tsp Kosher salt
        • 1 Tbsp Black pepper, ground
        • ½ cup Canola oil
        • 3 cups *Onions, fresh, diced
        • 1 cup All-purpose flour, enriched
        • 2 qt Non-fat milk
        • 3 cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

        100 Servings

          Weight

          • 40 lb Frozen chopped spinach
          • - - Kosher salt
          • - - Black pepper, ground
          • - - Canola oil
          • 2 lb *Onions, fresh, diced
          • 10 oz All-purpose flour, enriched
          • - - Non-fat milk
          • 3 lb 2 oz Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

          Measure

          • 5 gal Frozen chopped spinach
          • 1 Tbsp Kosher salt
          • 2 Tbsp Black pepper, ground
          • 1 cup Canola oil
          • 1 qt 2 cups *Onions, fresh, diced
          • 2 cups All-purpose flour, enriched
          • 1 gal Non-fat milk
          • 1 qt 2 cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

          Instructions

          • Thaw and squeeze spinach to eliminate excess water. Yields:
            For 50 servings, thaw 20 lb to obtain about 9 lb 8 oz (1 gal 2 qt).
            For 100 servings, thaw 40 lb to obtain about 19 lb (3 gal).
          • 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 2½") with pan release spray and place 3 qt 3 cups (about 7½ lb) spinach mixture in each pan. Sprinkle remaining cheese on top.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 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 135 °F or higher.
          • Portion with No. 8 scoop (1⁄2 cup).

          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 Process.
          The size of the serving volume is less than the size of the combined crediting volume because of shrinkage that occurs during the cooking process.

          Nutrition

          Serving: 01⁄2 cup (No. 8 scoop) | Calories: 168 | Total Carbohydrate: 13g | Protein: 12g | Total Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 521mg | Potassium: 89mg | Dietary Fiber: 4g | Total Sugars: 4g | Vitamin D: 16IU | Calcium: 361mg | Iron: 0mg