River Road Spinach Madeline

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 jalapeno heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole. It's easy to make and 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.

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

Ingredients

• ¼ cup butter
• 2 tablespoons all-purpose flour
• ½ cup evaporated milk
• ½ cup water
• salt to taste
• 1 teaspoon Worcestershire sauce
• ¾ teaspoon celery salt
• 2 tablespoons chopped onion
• 2 (10 ounce) packages frozen chopped spinach
• ¼ teaspoon cayenne pepper, or to taste
• ¾ teaspoon garlic salt
• ½ teaspoon black pepper
• 6 ounces processed cheese spread with jalapeno (such as Velveeta(R)), diced

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

Slowly add evaporated milk and the reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add processed cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.

Step 4

Stir in cooked spinach and serve immediately.