First published in 1959 in River Road Recipes, the Junior League of Baton Rouge’s community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeño heat, it’s most at home on holidays next to turkey, cornbread dressing, and green bean casserole.
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::6
Ingredients
2 (10 ounce) packages frozen chopped spinach
½ cup water
¼ cup butter
2 tablespoons all-purpose flour
2 tablespoons chopped onion
½ cup evaporated milk
6 ounces processed cheese spread with jalapeño (such as Velveeta), diced
¾ teaspoon celery salt
¾ teaspoon garlic salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
¼ teaspoon cayenne pepper, or to taste
salt to taste
Directions
Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
Slowly add evaporated milk and reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
Stir in cooked spinach and serve immediately.
Cook’s Note
This recipe is easy to multiply for big gatherings.
This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight.
This may also be frozen.