River Road Spinach Madeline

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

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.

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

Categories

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