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.)


★★★★★ 2 votes

5 to 6
30 Min
20 Min


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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)

How to Make Spinach Madeleine


  • 1Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat.
  • 2Add 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.
  • 3Cook until smooth and thick; continue stirring. Add seasonings and cubed cheese. Stir until melted. Combine with cooked spinach.
  • 4This 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.
  • 5Spinach 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!

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