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Classic Spinach Madeline

Classic Spinach Madeline

Olive oil
¾ c. panko bread crumbs
Pinch kosher salt
3 (10-oz.) pkgs. frozen chopped spinach
¼ c. butter
1 c. chopped sweet onion
3 T. minced garlic
¼ c. flour
¾ c. half and half
6 ozs. Velveeta cheese, cubed
1 fresh jalapeno, seeded and minced
1 ½ t. Creole seasoning
1 ½ t. Worcestershire sauce
Tabasco to taste

  1. In small skillet, drizzle bottom with olive oil over medium heat.
  2. Add bread crumbs and salt, stir frequently, until lightly browned. Set aside.
  3. Prepare spinach according to package directions.
  4. Place spinach in colander over bowl and press to drain thoroughly.
  5. Reserve ½ c. drained spinach juices. Set aside.
  6. In large Dutch oven, melt butter over medium heat.
  7. Add onion and garlic. Cook, stir occasionally for 1 minute.
  8. Sprinkle flour over onion mixture, cook, stir constantly, 2 minutes.
  9. Reduce heat to low, stir in reserved spinach juices and half and half.
  10. Cook, stir frequently, until thickened, about 2-3 minutes.
  11. Add cheese, jalapeno, Creole seasoning, Worcestershire and Tabasco, stir until cheese is melted and smooth.
  12. Stir in drained spinach and cook just until heated through.
  13. Transfer to serving dish.
  14. Top with toasted bread crumbs just before serving.
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