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Kaye’S Spinach Madeline

Kaye's Spinach Madeline recipe image
This comforting dish transforms simple frozen spinach into a luxurious, creamy side. The base is a classic white roux enriched with evaporated milk and vegetable broth, creating a velvety sauce that coats the spinach perfectly. Aromatic onions and a blend of garlic, celery, and black pepper add depth, while melted cheese provides a satisfying richness. It&# 226;ÂÂs an excellent vegetarian option for holiday tables or weeknight dinners. Serve it hot, optionally topped with buttered breadcrumbs for a delightful crunch against the soft greens.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 163.3
Dietary: Vegetarian
Description
This comforting dish transforms simple frozen spinach into a luxurious, creamy side. The base is a classic white roux enriched with evaporated milk and vegetable broth, creating a velvety sauce that coats the spinach perfectly. Aromatic onions and a blend of garlic, celery, and black pepper add depth, while melted cheese provides a satisfying richness. It&# 226;ÂÂs an excellent vegetarian option for holiday tables or weeknight dinners. Serve it hot, optionally topped with buttered breadcrumbs for a delightful crunch against the soft greens.
Ingredients
  • 2 package Frozen chopped spinach
  • 4 tablespoon Butter
  • 2 tablespoon Flour
  • 2 tablespoon Chopped onion
  • 1/2 cup Evap. milk
  • 1/2 cup Veg. liquor
  • 1/2 teaspoon Black pepper
  • 3/4 teaspoon Celery salt
  • 3/4 teaspoon Garlic salt
Directions
  1. 1
    Cook the frozen spinach according to package directions, then drain thoroughly. Reserve the liquid if desired, but ensure the spinach is well-drained to prevent a watery sauce.
  2. 2
    In a medium saucepan or skillet, melt the butter over medium heat.
  3. 3
    Add the chopped onion to the melted butter and cook until soft and translucent, being careful not to let it brown.
  4. 4
    Sprinkle the flour over the butter and onion mixture. Stir constantly to blend smoothly into a roux, cooking for about 1-2 minutes without allowing it to brown.
  5. 5
    Slowly add the evaporated milk and vegetable broth (liquor) to the roux, stirring constantly to prevent lumps from forming.
  6. 6
    Continue to cook and stir the sauce until it thickens and becomes smooth.
  7. 7
    Stir in the black pepper, celery salt, garlic salt, and any additional salt to taste.
  8. 8
    Add cheese (such as cheddar or mozzarella), cut into small pieces, to the sauce and stir until completely melted.
  9. 9
    Fold the cooked, drained spinach into the cheese sauce until evenly coated.
  10. 10
    Transfer the mixture to a casserole dish. Optionally, top with buttered bread crumbs and bake at 350ðF (175ðC) for 10-15 minutes until bubbly and golden.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 163.3kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 7.9g40%
Cholesterol 32.9mg11%
Sodium 143.1mg6%
Total Carbohydrate 10.2g4%
Dietary Fiber 1.5g6%
Sugars 2.1g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, casserole, cheese, cream sauce, vegetarian, side dish, comfort food, roux, evaporated milk, onion, butter, garlic salt, celery salt, frozen spinach, bread crumbs
Read it online: https://www.chefs-mate.com/recipe/kayes-spinach-madeline/