Name: River Road Spinach Madeleine
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5-6 serving(s)
Ingredients: 2 (10 ounce) packages frozen chopped spinach; 4 tablespoons butter; 2 tablespoons flour; 2 tablespoons chopped onions; 1/2 cup evaporated milk; 1/2 teaspoon garlic salt; 1/2 teaspoon celery salt (or you can use 1/4 tsp. garlic powder); 1/2 teaspoon pepper; 1 teaspoon Worcestershire sauce; 1/3 lb hot monterey jack pepper cheese, cut into small chunks; breadcrumbs, for topping

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Recipe by Miss Annie

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River Road Spinach Madeleine created by BarbryT

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.

Ready In:: 35mins
Serves:
Units:

Nutrition Information

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ingredients

2 (10 ounce) packages frozen chopped spinach
4 tablespoons butter
2 tablespoons flour
2 tablespoons chopped onions
¹⁄₂ cup evaporated milk
¹⁄₂ teaspoon garlic salt
¹⁄₂ teaspoon celery salt (or you can use 1/4 tsp. garlic powder)
¹⁄₂ teaspoon pepper
1 teaspoon Worcestershire sauce
¹⁄₃ lb hot monterey jack pepper cheese, cut into small chunks
breadcrumbs, for topping

directions

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.

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RECIPE MADE WITH LOVE BY

@Miss Annie

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@Miss Annie

Contributor

"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."

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review by James M.

12/29/2021

One of my family's favorites! We been serving this a every holiday dinner and special event without fail for over 40 years. Even those who aren't ordinary spinach eaters will love this. We know good food in New Orleans, and this recipe is from our region. The more we make, the bigger the portions seem to get. We almost always run out.
review by kittygantt

12/22/2010

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...:)
tweak by kittygantt

12/22/2010

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...:)
review by Sunshine Forever

12/3/2008

I make this every Thanksgiving and Christmas. I cook the spinach in the microwave---to save some time (two packs of spinach for 15 min. on high). Otherwise, I follow the recipe exactly. My sons love this dish. Thanks for posting.
photo by BarbryT

2/1/2008