River Road Spinach Madeleine 🌿🧀
Description: This delightful dish is my take on the classic recipe found in the River Road Recipes cookbook, originally from the Junior League of Baton Rouge, Louisiana. Dating back to at least the 1960s, this timeless favorite has stood the test of time, gaining popularity over the years. One of the best things about it? The flavors meld together beautifully, making it taste even better the day after it’s made. Plus, it freezes exceptionally well, offering convenience without compromising on taste.
Cooking Time: 15 minutes
Preparation Time: 20 minutes
Total Time: 35 minutes
Recipe Category: Cheese
Keywords: Vegetable, < 60 Mins, Easy
Nutritional Information (Per Serving):
- Calories: 276.9
- Fat Content: 21.1g
- Saturated Fat Content: 13.1g
- Cholesterol Content: 58.6mg
- Sodium Content: 349.4mg
- Carbohydrate Content: 10.7g
- Fiber Content: 3.7g
- Sugar Content: 1.4g
- Protein Content: 14g
Ingredients:
| Ingredients | Quantity |
|---|---|
| Frozen chopped spinach | 2 packages |
| Butter | 4 tbsp |
| All-purpose flour | 2 tbsp |
| Onion | 2, finely chopped |
| Evaporated milk | 1/2 cup |
| Black pepper | 1/2 tsp |
| Worcestershire sauce | 1/2 tsp |
| Monterey Jack pepper cheese | 1 cup, shredded |
| Garlic salt | To taste |
| Celery salt | To taste |
| Breadcrumbs | For topping |
Instructions:
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Prepare Spinach: Cook the frozen chopped spinach according to the package instructions. Once cooked, drain the spinach and remember to reserve 1/2 cup of the cooking liquid.
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Melt Butter: In a saucepan, melt the butter over low heat.
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Whisk in Flour: Gradually whisk in the all-purpose flour until it forms a smooth paste.
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Add Onion: Incorporate the finely chopped onions into the butter-flour mixture. Cook until the onions are soft but not browned.
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Create Sauce: Slowly pour in the evaporated milk and the reserved spinach liquid, stirring constantly to prevent lumps from forming. Continue stirring until the mixture becomes smooth and thickened.
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Season: Stir in the garlic salt, celery salt, black pepper, Worcestershire sauce, and shredded Monterey Jack pepper cheese. Keep stirring until the cheese melts completely and the sauce is velvety smooth.
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Combine with Spinach: Mix the prepared cheese sauce with the cooked spinach until well combined.
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Assemble Casserole: Transfer the spinach mixture into a 1 1/2-quart casserole dish.
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Top with Breadcrumbs: Sprinkle breadcrumbs evenly over the spinach mixture to form a crispy topping.
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Bake: Preheat your oven to 350°F (175°C) and bake the casserole until it’s heated through and bubbly, approximately 15-20 minutes.
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Serve: Once baked to perfection, serve this delicious River Road Spinach Madeleine hot and enjoy its creamy, cheesy goodness!
Notes:
- For a golden brown topping, you can broil the casserole for a couple of minutes after baking.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days before baking.
- Feel free to adjust the seasoning according to your taste preferences.
- Serve this alongside your favorite main dish for a wholesome and satisfying meal.
