Prep 10 mins
Cook 25 mins
Originated at Green Springs Inn in St. Francisville, LA by Madeline Nevill, this dish has become a favorite nationwide. (From Tony's Seafood in Lousinana website). Need I say more? Yum. ;) Since the garlic cheese roll is hard to find in some areas (mine included) you could substitute Boursin, Alouette or Rondele as they make spreadable flavored fresh cheeses in garlic flavor.
- 2 (10 ounce) boxes frozen spinach, cooked and drained (reserve 1/2 cup liquid)
- 2 tablespoons flour
- 1 onion, chopped (medium size)
- 1 (6 ounce) garlic cheese rolls, cut into small pieces (this is cheese NOT BREAD)
- 1⁄4 cup butter
- salt & pepper
- 1⁄2 cup evaporated milk
- 3⁄4 teaspoon garlic salt
- 1 tablespoon Worcestershire sauce
- 1 dash hot sauce (Louisiana Fish Fry brand or favorite)
- Melt butter, add onions and flour; stir until smooth.
- Add the milk and mix well.
- Add the rest of the seasonings and 1/2 of the cheese roll, and stir until cheese melts.
- Combine all ingredients except bread crumbs and remaining cheese in casserole dish.
- Top with the crumbs and cheese held aside and bake at 350 for 20-25 minutes.
- Serve along side fried chicken, salmon, pork chops, you name it and a generous helping of corn bread anything - ENJOY! ;).
Oops - you forgot to add the pot liquor (spinach liquid) to recipe: When slowly adding milk to onion mixture, add 1/2 cup pot liquor as well - this will cut down on the richness and add even more flavor! Also, Kraft has apparently stopped making garlic cheese rolls since the normal holiday display isn't up at my local grocery stores. Substitute 4 oz. Regular or Mexican Velveeta and 2 oz. Old English Cheese Spread, add a little garlic powder or juice (to taste) and it's pretty close. Great recipe and a "given" on our Thanksgiving and Christmas buffets! Enjoy everyone! BTW, from La. and wanted to tell your husband "thank you" for helping with the recovery (read your bio). I'm in north La. and helped w/ displaced citizens - the outpouring of volunteer support from around the country helped make the pain of losing everything not quite as biter. Thank you again.
This was very good, but very rich!! I cut the recipe in half, and the 2 of us still didn't put a dent in it. I couldn't find a garlic cheese roll, so I sort of made my own substitute with cream cheese and a bunch of herbs & spices. I also used fat-free half and half instead of the evaporated milk.
This recipe is a must at every family get-to-gether! I, too had the River Roads Cookbook. Also, Tony Chachere...Made many recipes, always awesome! I don't think you can do wrong. I use often 2% velvetta and add chopped jalpenos with juice to your taste. Cuts off a lot of fat! Vanessa Conyers, GA