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Spinach and Sauce

Spinach Madeline

5.0 from 1 reviews
Spinach Madeline
Spinach Madeline
Recipe By:
  • 2 pkgs. frozen chopped spinach
  • 2 T. margarine
  • 2 T. plus 1 t. flour
  • 3 T. chopped onion
  • ⅔ c. reserved vegetable liquid
  • ¾ c. evaporated skim milk
  • 1 t. black pepper
  • 1 t. garlic powder
  • 1 T. minced jalapeno
  • 1 t. celery seed
  • 1 t. Worcestershire sauce
  • Red pepper to taste
  • 6 oz. velveeta jalapeno cheese, cubed
  • Buttered breadcrumbs
  1. Cook spinach according to directions on package. Drain and reserve liquid.
  2. Melt margarine in saucepan over low heat. Add flour, stirring until blended, but not brown.
  3. Add onion and cook until soft. Mixture will be coarse looking.
  4. While stirring constantly, slowly add reserved spinach liquid. To avoid lumps be sure to constantly stir until smooth.
  5. Gradually add milk, continue stirring. Cook until smooth and thick.
  6. Add seasonings and cheese. Stir until blended.
  7. Combine with cooked spinach.
  8. Placed into buttered casserole dish. Top with buttered breadcrumbs. (Melt 4 T. butter and mix with breadcrumbs.)
  9. Heat in 350 oven until bubbly. Can be frozen. Can make 2-3 days ahead. Gets better as it sits in refrigerator.
*****With the leftovers, you can stuff mushrooms, tomatoes, potatoes, etc. You can also add raw oysters (1 dozen) with step #7 and cook as usual. You can do other seafood if you like.

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