Spinach Maria Recipes

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SPINACH MARIA



Spinach Maria image

It's the most-searched-for holiday dish in Tennessee, and for good reason-this twist on creamed spinach is extra cheesy and has a slightly spicy kick.

Categories     spinach

Time 45m

Yield 10-12

Number Of Ingredients 11

6 tbsp. butter, divided
1/2 yellow onion, diced
4 c. whole milk
2 tsp. garlic powder
1 tsp. crushed red pepper flakes
1 tsp. mustard powder
5 packages frozen spinach, thawed
5 tbsp. flour
1 c. Velveeta, cut into slices
1 c. shredded sharp Cheddar
1 1/2 c. grated Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350°.
  • In a large saucepan over medium heat, melt 1 tablespoon butter. Add onion and cook until softened and lightly golden, 4 to 5 minutes.
  • Add milk, garlic powder, red pepper flakes and mustard powder to saucepan. Bring the mixture to a boil, stirring regularly. As soon as it starts to boil, reduce heat to simmer, leaving it to thicken.
  • Melt remaining 5 tablespoons butter in a smaller saucepan, then sprinkle in flour and stir to form a paste, cooking over low heat for 2 to 3 minutes. Add mixture to the large saucepan and stir to combine.
  • Reduce heat on the large saucepan to medium, then gradually add Velveeta and cheddar, stirring regularly so it melts, creating a thick sauce. Add in 1/2 cup Monterey Jack cheese. Once all of the cheese has melted, remove saucepan from heat.
  • Drain any excess water from the thawed spinach. Add it to the cheese sauce, mixing to combine. Pour the mixture into a large casserole dish and top with remaining Monterey Jack cheese. Cook in the oven for 15 to 17 minutes, or until cheese has melted and mixture is bubbling slightly.

COPYCAT CALHOUN'S SPINACH MARIA



Copycat Calhoun's Spinach Maria image

Chopped, sauteed greens mixed with a roux and three types of cheeses may be the furthest spinach has ever strayed from a salad bowl.

Provided by ravinwulf

Time 5h

Yield 12

Number Of Ingredients 13

5 packages (10 ounce size) frozen chopped spinach
4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 3/4 teaspoon crushed red pepper
1/2 medium yellow onion
1 tablespoon butter
5 tablespoons melted butter
6 tablespoons flour
8 ounces Velveeta cheese
8 ounces Cheddar cheese
4 ounces Monterey Jack cheese, block
1 1/2 cup grated Monterey jack cheese (for topping)

Steps:

  • Thaw spinach in refrigerator for 24 hours. Squeeze as dry as possible. Heat milk and spices on medium heat to just below a boil (190 degrees F). Reduce heat and simmer. Finely chop the onion and saute it in 1 Tablespoon butter on med. heat 5 to 8 minutes. Add to milk. Combine melted butter w/ flour in small saute pan. Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens. Cut cheeses into cubes and add to milk. Mix until cheese melts. (Be careful! Burns easily!) Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce, mix until completely blended. Spoon into 11x9x2-inch dish. Top with grated Jack. Bake at 350 degrees F for 15-20 minutes until hot and bubbly. Recipe Source: Calhoun's Restaurant, Knoxville, TN via Knoxville News Sentinel, date unknown cook's notes This is light years away from being low fat/cal; but I can honestly say it's the best creamy/cheesy spinach dish I have ever eaten... and I love spinach, so I've tried lots of them!

Nutrition Facts :

CALHOUN'S KNOXVILLE TENNESSEE SPINACH MARIA



Calhoun's Knoxville Tennessee Spinach Maria image

If you live in Knoxville or have ever visited and eaten at Calhoun's, you surely love Spinach Maria. It is WONDERFUL!! It is a great side dish but you can also use this as an appetizer or party food. It is like a cheesy spinach dip. SO YUMMY!!!!! The recipe was printed in the Knoxville paper. You can also scale it down if you don't want such a large amount--but it is great leftover!!

Provided by Kimke

Categories     Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

5 (10 ounce) packages frozen chopped spinach
4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon garlic powder
1 1/2 teaspoons crushed red pepper flakes
1/2 medium yellow onion, chopped
1 tablespoon butter
5 tablespoons melted butter
6 tablespoons flour
8 ounces Velveeta cheese (cubed)
8 ounces cheddar cheese (cubed)
4 ounces monterey jack cheese (cubed)
1 1/2 cups grated monterey jack cheese, for topping

Steps:

  • Thaw spinach.
  • Squeeze as much excess water as possible from spinach.
  • Heat milk and spices in a 4 qt.
  • saucepan on medium heat to just below a boil.
  • Reduce and simmer.
  • Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes.
  • Add onion to saucepan.
  • Combine the 5 TBSP melted butter with the flour in a small saucepan.
  • Mix until completely blended.
  • Cook on low heat 2-3 minutes.
  • Add to milk in saucepan and mix.
  • Continue to cook until sauce thickens.
  • Cut cheeses into small cubes and add to saucepan.
  • Continue to mix until all the cheese is completely melted and blended into the sauce.
  • Be CAREFUL not to BURN the sauce while cheese is melting.
  • Remove from heat.
  • Allow to cool for 15 minutes.
  • Add drained spinach to cheese sauce and mix till completely blended.
  • Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese.
  • Bake at 350 for 12-15 minutes, until hot and bubbly.
  • This can be served as a side dish or as an appetizer with tortilla chips.

Nutrition Facts : Calories 384.8, Fat 27.6, SaturatedFat 17.1, Cholesterol 84.4, Sodium 710.5, Carbohydrate 15.2, Fiber 3.7, Sugar 2.8, Protein 21.6

SPINACH MARIA



Spinach Maria image

This is a favorite side dish from a local restaurant in Knoxville, TN. Almost everyone who comes in orders it to go along with their ribs. I highly recommend this dish.

Provided by Chill

Categories     Spinach

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon garlic, granules
1/2 tablespoon crushed red pepper flakes
1 1/2 lbs Velveeta cheese
1/2 medium yellow onion
1 tablespoon butter
5 tablespoons melted butter
6 tablespoons flour
5 (10 ounce) packages frozen chopped spinach, thawed
1 cup shredded monterey jack cheese

Steps:

  • Heat milk with the mustard,garlic& red pepper in pan to 190 degres,just below boiling point.
  • Reduce heat.
  • Crumble Velveeta cheese into a glass bowl and microwave until melted.
  • Add milk to mixture, stirring until mixed.
  • Saute onion in 1 tbsp butter, then add to the cheese sauce.
  • Combine 5 tbsp melted butter and flour in small skillet,mix until blended.
  • Cook over low heat for 3-4 minuest to make a roux, stirring constantly.
  • Add roux to the cheese sauce.
  • Cook over medium heat until the cheese sauce thickens, stirring constantly.
  • Remove from heat and cool 15 minutes.
  • Squeeze excess water from spinach and add to the cheese sauce; mix until just blended.
  • Spoon in 2 greased 9x10" baking dishes.
  • Sprinkle each with Monterey Jack cheese.
  • Bake at 350 degrees for 12-15 minutes or until brown.

SPINACH MARIA RECIPE



Spinach Maria Recipe image

Provided by á-167595

Number Of Ingredients 11

6 tbsp. butter, separated into 1 tbsp. and 5 tbsp.
1/2 yellow onion, diced
4 c. milk
2 tsp. garlic powder
1 tsp. crushed red pepper flakes
1 tsp. mustard powder
5 packages frozen spinach, thawed (50 ounces total)
5 tbsp. flour
1 c. Velveeta cheese, cut into slices
1 c. shredded sharp Cheddar cheese
1 1/2 c. grated Monterey Jack cheese, divided into 1/2 c. and 1 c.

Steps:

  • Preheat the oven to 350°F. Place 1 tbsp. butter in a large saucepan over medium heat. Once it's melted, add the onion and cook until the onion has softened and turned lightly golden, about 4-5 minutes. Add milk, garlic powder, red pepper flakes and mustard powder into the saucepan. Bring the mixture to a boil, stirring regularly. As soon as it starts to boil, reduce the heat to simmer, leaving it there to thicken. Melt the remaining 5 tbsp. butter in a smaller saucepan, then sprinkle 5 tbsp. flour in it. Stir the flour in to form a paste, cooking over low heat for about 2-3 minutes. Add this mixture to the large saucepan filled with milk and spices. Stir to combine. Reduce the heat on the large saucepan to medium, then gradually add the Velveeta and cheddar cheese, stirring regularly so that the cheese melts, creating a thick sauce. Add in 1/2 c. Monterey Jack cheese, setting aside the other cup for topping the spinach dish. Once all of the cheese has melted, remove the saucepan from heat. Drain any excess water from the thawed spinach. Add it to the cheese sauce, mixing to combine. Pour the mixture into a large casserole dish and top with remaining Monterey Jack cheese. Cook in the oven for 15-17 minutes, or until the cheese has melted and the mixture is bubbly slightly.

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