How to Make Creamed Spinach the Day Before (3 Steps)

When your holiday menu includes creamed spinach as a side dish for roast turkey, ham or prime rib, you probably have lots of other activity going on in the kitchen as well. Luckily, creamed spinach lends itself to making the day before. In fact, you can keep creamed spinach refrigerated safely up to four days ahead of time or frozen for as long as three months. If you store the spinach in the same dish you plan on serving it in, you'll save even more time on the day you cook.

Things You'll Need

  • Shallow, microwavable casserole dish
  • Plastic wrap
  • Potholders
  • Instant read thermometer

Instructions

  1. Prepare the creamed spinach as you normally would and pour it into a shallow microwavable casserole dish; cover tightly with plastic wrap. Use a serving dish that can go directly from the refrigerator to the microwave.

  2. Place the creamed spinach directly into the refrigerator without waiting for it to cool down. Set the dish on potholders if your fridge has glass shelves. Placing a hot dish in the refrigerator cools it down more quickly as does using a shallow dish instead of a deep dish, thus minimizing the risk that harmful bacterial can grow.

  3. Remove the spinach from the refrigerator immediately before you plan on reheating, and microwave it on high power. Stir the spinach halfway through cooking to distribute the heat and again after it finishes cooking. Check the dish with an instant-read thermometer to ensure that it has reached a safe temperature of 165 degrees Fahrenheit.

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