Creamed Spinach - USDA Recipe for Schools

Creamed Spinach - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Creamed Spinach – Frozen spinach combined with milk, cheese, onions and spices.

 

Frozen chopped spinach
20 lb
2 gal 2 qt
40 lb
5 gal

1. 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).

2. Place spinach in a large bowl.

Kosher salt
1 1/2 tsp
1 Tbsp

3. Add salt and black pepper.

Ground black pepper
1 Tbsp
2 Tbsp
Canola oil
1/2 cup
1 cup

4. Sauce: Heat oil in stock pot over medium heat.

*Fresh onions, diced
1 lb
3 cups
2 lb
1 qt 2 cups

5. Add onions and saute for 5-6 minutes or until soft.

Enriched all-purpose flour
5 oz
1 cup
10 oz
2 cups

6. Add flour and cook for 5 minutes. Stir constantly.

Nonfat milk
2 qt
1 gal

7. Add milk and stir until sauce comes to a boil. Reduce heat to low.

Low-fat mozzarella cheese, low-moisture, part-skim, shredded
1 lb 9 oz
3 cups
3 lb 2 oz
1 qt 2 cups

8. Add half of the cheese. Stir until melted. Reserve remaining cheese for step 10.

9. Fold in sauce with spinach.

10. Lightly coat a steam table pan (12" x 20" x 2 1/2") with pan release spray and place 3 qt 3 cups (about 7 1/2 lb) spinach mixture in each pan. Sprinkle remaining cheese on top. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

11. Bake until cheese melts: Conventional: 350 °F for 12 minutes. Convection: 350 °F for 10 minutes.

12. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

13. Critical Control Point: Hold for hot service at 135 °F or higher.

14. Portion with No. 8 scoop (1/2 cup).

Serving

See Notes

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

Serving

NSLP/SBP Crediting Information: ½ cup (No. 8 scoop) provides ½ oz equivalent meat/meat alternate and ½ cup dark green vegetable.

CACFP Crediting Information: ½ cup (No. 8 scoop) provides ½ meat/meat alternate and ½ cup vegetable.
 
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.
 
 

 

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