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.
Provided by Mary Claire Lagroue
Categories Spinach Casserole
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Stir in cooked spinach and serve immediately.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 11.8 g, Cholesterol 46.4 mg, Fat 15.9 g, Fiber 2.9 g, Protein 10.3 g, SaturatedFat 9.9 g, Sodium 1008.9 mg, Sugar 5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
