Real Recipes From Real Home Cooks ®

spinach madeleine

★★★★★ 2
a recipe by
Linda Edwards
Baton Rouge, LA

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
serves 5 to 6
prep time 30 Min
cook time 20 Min

Ingredients For spinach madeleine

  • 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

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

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