We used to be able to buy frozen spinach souffle by Stouffers at the market, and it was very good, and certainly easier than making from scratch. Creamed spinach is a close seconds, and all the rage here in Las Vegas. It's available as an expensive side dish at the over-priced steak houses and even the lower priced buffets are serving versions of it.

Here is a crock pot version from Allrecipes.com that I have made some little changes to, it's supposed to serve 8:

2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
2 cups cottage cheese (low fat)
1/3 cup butter, cubed
3 eggs, beaten
1 cup cubed process American cheese (or maybe cream cheese)
1/4 cup all-purpose flour
1 teaspoon salt

1. Grease a 4 1/2 quart slow cooker. Mix together in the crock: spinach, cottage cheese, butter, American cheese, eggs, flour and salt until everything is evenly distributed.
2. Cook on high for one hour, then reduce heat to low, and continue to cook for 4 to 5 hours.

Here's another recipe that doesn't call for Velveeta and is much lower in calories:

Creamed Spinach
Makes 8 servings.
1 1/2 cups whole milk (or Carnation canned milk)
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed
dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
Salt and ground black pepper

1. Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
2. Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.