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Main dishes

Crunchy Cracker-Topped Creamed Spinach

3.4 (7)
rate it now!
Crunchy Cracker-Topped Creamed Spinach recipe
photo by:kraft
It's not so creamy that it doesn't seem like a vegetable anymore. Warm up leftovers in the oven so the crackers aren't soggy.
posted by
 a cook
on 5/25/2006
time
prep:
10 min
total:
40 min
servings
total:
6 servings, 1/2 cup each
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What You Need

4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/3
cup  milk
1/2
cup  chopped red pepper
1/8
tsp.  garlic powder
2
pkg.  (10 oz. each) frozen chopped spinach, thawed, well drained
15
 saltine crackers, coarsely crushed
2
Tbsp.  margarine or butter, melted

Make It

PREHEAT oven to 350°F. Mix Neufchatel, milk, peppers and garlic powder in medium bowl until well blended. Stir in spinach.

SPOON into 1-qt. baking dish or 9-inch pie plate. Combine cracker crumbs and margarine; sprinkle over spinach mixture.

BAKE 25 to 30 min. or until heated through.

Kraft Kitchens Tips

Make Ahead
Prepare spinach mixture as directed; spoon into baking dish or pie plate. Cover and refrigerate up to 24 hours. When ready to serve, sprinkle with the crumb mixture, then bake, uncovered, as directed.
Substitute
Prepare as directed, substituting 1/2 cup PHILADELPHIA Chive & Onion or Garden Vegetable Light Cream Cheese Spread for the Neufchatel.
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