Cream Spinach - testing new recipes for Thanksgiving

I was assigned a vegetable to bring for Thanksgiving dinner.  Technically I was assigned someone else's dish, Saucy Brussels Sprouts.  Since I don't really care for Brussels Sprouts and the person that brings them is known for this dish I decided to opt out and make a veggie I wanted.  So I started looking at recipes to see what I could do.

I narrowed it down to my Zucchini Tart, my Parmesan Artichoke Hearts, Creamed Spinach or Spinach Augratin.  As it turned out the only difference between the Spinach Augratin and the Creamed Spinach is that the creamed spinach was topped with Parmesan and Gruyere so that became the same dish.  Yesterday I printed out a few creamed spinach recipes and gave it a try.  I mashed a couple of recipes together and came up with this.  The problem I have with a lot of recipes is that they add things that I don't usually keep on hand and then they don't use the entire amount so I have to toss some of the specially purchased items away.  I hate that.  For example the creamed spinach called for shallots but I always have yellow onions on hand so I decided to use these, one recipe called for the spinach by pounds but I always purchase frozen spinach in the 10oz. boxes, one called for 2 T. of evaporated milk (really, what am I suppose to do with the entire rest of the can).  So I made my modifications and gave it a try and it turned out great however I didn't feel it was special enough for a Thanksgiving meal.  I will make it again during the week and I will never need to purchase boxed cream spinach.  Another processed item off my list.  GO GREEN!

CREAM SPINACH

2 (10 oz.) pkgs. frozen chopped spinach, thawed
-Drizzle of EVOO
½ onion, chopped
2 T. butter
2 T. flour
1 ½ C. low fat milk
½ C. chicken broth
¼ t. coarse ground pepper
¼ t. salt
Dash nutmeg

Rip off wax paper around spinach box. Squeeze out liquid from spinach by squeezing box, then remove from package, lay on two paper towels and squeeze again till no longer dripping. Drizzle pan with EVOO and saute onion till soft but not browned. Add the butter, melt. Add the flour cook for 30 seconds. Add the liquids. Simmer 2 minutes till thick and creamy. Add spinach and seasonings. Stir to break up spinach and heat. Transfer to a baking dish and bake for 350˚F for 20 minutes.

Variation: Try adding ¼ C. Parmesan, garlic and red pepper flakes or top with Parm and Gruyere