River Road Spinach Madeline Recipes

RIVER ROAD SPINACH MADELEINE

River Road Spinach Madeleine image

This is my adaptation of the recipe in the River Road Recipes cookbook from the Junior League of Baton Rouge, La. This has been around at least since the 1960's and is still a favorite. It tastes better the next day after it is made. It freezes beautifully.

Provided by Miss Annie

Categories Cheese

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) packages frozen chopped spinach
4 tablespoons butter
2 tablespoons flour
2 tablespoons chopped onions
1/2 cup evaporated milk
1/2 teaspoon garlic salt
1/2 teaspoon celery salt (or you can use 1/4 tsp. garlic powder)
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1/3 lb hot monterey jack pepper cheese, cut into small chunks
breadcrumbs, for topping

Steps:

Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
Melt butter in saucepan over low heat.
Whisk in flour until smooth.
Add onion; cook until soft but not brown.
Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened.
Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
Combine with spinach.
Pour into a 1 1/2-quart casserole and top with crumbs.
Bake at 350ºF until heated through and bubbly, about 15-20 minutes.

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