Spinach Madeleine

Linda Edwards


This traditional Louisiana dish was first published in the River Roads I cookbook by the Junior League of Baton Rouge, La. I have been making Spinach Madeleine since the early 1960s.

(Note:River Road Recipes is the nation's #1 best-selling community cookbook series.)

pinch tips: How to Peel Potatoes



5 to 6


30 Min


20 Min


2 pkg
(2-10 oz.pkg)frozen chopped spinach
3/4 tsp
celery salt
4 Tbsp
3/4 tsp
garlic salt
2 Tbsp
2 Tbsp
chopped onion
6 oz
kraft mexican cheese, sliced into 1/4" ubes
1/2 c
evaporated milk
1/2 c
reserved spinach liquor
1/2 tsp
black pepper
1 tsp
worcestershire sauce
salt and red pepper to taste
(if making a casserole cover with buttered bread crumbs and bake until crumbs are golden brown)

Directions Step-By-Step

Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat.
Add flour, stirring until blended and smooth, but not brown. Add onion and cook 3-5 minutes until wilted. Add e. milk, spinach liquid, and Worcestershire sauce slowly, stirring constantly to avoid lumps.
Cook until smooth and thick; continue stirring. Add seasonings and cubed cheese. Stir until melted. Combine with cooked spinach.
This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen.
Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato!

About this Recipe

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