Prep 20 mins
Cook 15 mins
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.
- 2 (566.99 g) package frozen chopped spinach
- 59.16 ml butter
- 29.58 ml flour
- 29.58 ml chopped onions
- 118.29 ml evaporated milk
- 2.46 ml garlic salt
- 2.46 ml celery salt (or you can use 1/4 tsp. garlic powder)
- 2.46 ml pepper
- 4.92 ml Worcestershire sauce
- 149.68 g hot monterey jack pepper cheese, cut into small chunks
- breadcrumbs, for topping
- 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.
I agree with what Dawn said this was awesome. I will fix this again. My husband loved it also and wanted to give it 10 stars. Thanks Miss Annie for another great recipe!
Oh Miss Annie- God Bless Texas and the Junior league! This spinach recipe is awsome. It is creamy spinach with attitude! I served it with Chicken Jerusalem and it was a great accompaniment.
Fantastic recipe! I've been making this for 25 years! I was extremely unhappy when they stopped making jalapeno cheese rolls,and instead of Monterrey jack pepper cheese, I've also used Mexican Velveeta cheese.I do double the recipe, and have no problems with that. Family asked for it, yet again, so I will be making it for the 26th year, this Christmas...:)