Spinach Madeline

Spinach Madeline is a comforting side that is a spicy twist on traditional creamed spinach. Instead of just cream, the spinach is mixed with pepperjack cheese and spices, then baked to make this outstanding vegetarian side dish that pairs well with most meals!

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 236kcal

Ingredients

12 oz. frozen chopped spinach cooked and drained (with drained liquid reserved)
2 tablespoons extra virgin olive oil
1 small onion finely chopped (about ½ cup)
2 tablespoons all-purpose flour
½ cup milk
¼ cup spinach cooking liquid
1 teaspoon Worcestershire sauce
¾ teaspoon celery salt
¾ teaspoon garlic salt
½ teaspoon freshly ground black pepper
Kosher salt to taste
1 cup pepperjack cheese divided

Instructions

Preheat the oven to 425°F. Spray a 1.5 qt. baking dish with nonstick cooking spray, and set aside.
If you haven't yet, cook the frozen spinach. Heat for 6-8 minutes in a microwave-safe container in the microwave with no extra liquid. When the spinach is cooked through, strain over a bowl or a liquid measuring cup to reserve the cooking liquid for later. Set aside.
In a large skillet over medium-high heat, heat the olive oil.
When the olive oil is simmering, add the onion, stirring in the pan until it has softened.
Measure in the flour, and stir until the onions are coated. Cook for a few minutes until the flour begins to turn golden brown.
Slowly pour in the milk and spinach liquid, stirring constantly until the sauce thickens. Add the Worcestershire, celery salt, garlic salt and black pepper. Taste and add kosher salt if necessary.
Remove from the heat, and add the ¾ cup of pepperjack cheese and the cooked, drained spinach. Stir until the ingredients have melted together, then transfer to the prepared baking dish.
Once the mixture is in the baking dish, sprinkle the additional ¼ cup of pepperjack on top of the casserole, and transfer to the oven.
Bake for 30-40 minutes, or until the cheese is browned.
Serve warm, and enjoy!

Notes

Adapted from River Road Recipes from the Junior League of Baton Rouge.

If you want this to be vegetarian, please ensure you're using vegan worcestershire sauce.

This recipe is easily doubled or tripled if you're feeding a crowd, so just double/triple/quadruple the ingredients as necessary!

Easy Entertaining Tip: Make the Spinach Madeline ahead of time, but instead of baking, simply transfer the dish to the prepared baking dish. Cover and refrigerate for 1-2 days beforehand, then preheat the oven and bake as instructed when you're ready to make it.

What is this spinach cooking liquid listed above? It's the liquid you strain out of the spinach after it cooks. It's important because some of it goes back into the dish. Don't make the same mistake of me and throw it away without thinking because the dish won't be as flavorful.

Substitutions

Don't gave onion? You can use shallot!
Don't have garlic salt? Use granulated garlic instead. (And add a pinch of salt to the dish after you taste it if it needs a little more salt.)
Pepperjack cheese too spicy? Use half pepperjack and half monterrey jack.

Nutrition