I made a creamed spinach from a recipe online for Thanksgiving today. It tasted great and was super simple, but came out much more liquidy than I assumed. Wondering if I can put it back in the oven in a casserole dish, and may be baking it a while will thicken it up? If so, what temperature and time maybe? I don’t really want to add flour or make a big production of it, maybe it just needs some longer cooking.
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