River Road Spinach Madeline

Thick and creamy with a hint of heat from jalapeños, this Junior League recipe for spinach Madeline remains a favorite side dish in Southern Louisiana.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 216 Calories

Ingredients

• 2 tablespoons all-purpose flour
• salt to taste
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped onion
• 2 (10 ounce) packages frozen chopped spinach
• 6 ounces processed cheese spread with jalapeno (such as Velveeta(R)), diced
• 0.25 cup butter
• 0.25 teaspoon cayenne pepper, or to taste
• 0.5 cup water
• 0.75 teaspoon garlic salt
• 0.5 cup evaporated milk
• 0.5 teaspoon black pepper
• 0.75 teaspoon celery salt

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir in cooked spinach and serve immediately.

Step 4

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.