RECIPE: Bobbie’s Spinach Madeline
It’s November, which is the month of delicious side dishes. From cornbread stuffing to cranberry sauce to whipped sweet potatoes, there are a plethora of options. My absolute favorite side dish that I could eat as an entrée is my grandmother’s Spinach Madeline recipe. Every time I make this recipe for a dinner party all of my guests help themselves to a second serving---it’s that good.
- 4 (10 ounce) packages frozen CHOPPED spinach*
- 1 teaspoon black pepper
- 1/2 cup butter (1 stick)
- 1 1/2 teaspoons celery salt
- 4 tablespoons flour
- 1 1/2 teaspoons garlic salt
- 4 tablespoons chopped onion
- 1/4 teaspoon red pepper
- 1 cup evaporated milk
- 2 teaspoons Worcestershire sauce
- 12 ounce Velveeta cheese with Jalapeno
1. Cook the spinach using the package directions. Drain but reserve 1 cup of the liquid.
2. Melt the butter in a saucepan over low heat; stir in the flour until smooth.
3. Add the onion; cook until soft, stirring constantly.
4. Stir in the reserved spinach liquid and evaporated milk gradually. Cook until thickened, stirring constantly.
5. Stir in the black pepper, celery salt, garlic salt, red pepper, and Worcestershire sauce.
6. Cut the Velveeta cheese block into small pieces. Add to the mixture. Cook until the cheese is melted, stirring constantly.
7. Add the spinach and mix well.
8. Pour the spinach mixture into the casserole dish.
9. Chill for 8 hours or longer to improve the flavor.**
10. Bake at 350 degrees for 30 minutes.
*Make sure the frozen spinach you buy is chopped frozen spinach. This is an old recipe, I think the frozen spinach comes in 12 oz. packages, buy 4 packages no matter if it is 10 or 12 oz.
**You can put it in the oven immediately and skip the chilling but the flavor won’t be as good.