Spinach Madeleine


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Spinach Madeleine
First published s by “River Road Recipes” in 1959 the Junior League of Baton Rouge reprinted this recipe to much fanfare. Nothing says holidays like this dish in Louisiana. Spinach Madeleine on Happensatthebean.com
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat over to 350F.
  2. Using a dish towel place thawed spinach in towel. Gently twist and reserve 1/2 of liquid. Twist spinach well in dish towel removed ALL the liquid. If spinach is not dry, it can destroy your dish.
  3. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring.
  4. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, cayenne, and salt, to taste. Stir until melted. Combine with cooked spinach. Place in buttered casserole (add breadcrumbs If using)and cook for 30 minutes.
  5. Serve. If you have the time, let casserole come to room temperature and refrigerate over night.
  6. Preheat over to 350F. Bring to room temperature. Place in oven for 20-25 minutes until hot, serve.

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