The creamy smooth texture of Spinach Madeleine topped with a tasty herb infused crumb will have you reaching for more every time.
This is the perfect recipe for a Thanksgiving side or at Christmas dinner. It's super easy to put together and the cheesy velvety flavors paired with the bite from the spinach is simply delicious.
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What makes this recipe so yummy
I am simply surrounded by these 'down-da-bayou' Louisiana Cajuns who have had these kind of recipes handed down the generations who love to share their cooking tips and tricks.
There's something about these old fashioned southern recipes that simply put, can't be beat.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Cook spinach (reserve some of the drained liquor). Set aside.
- Step 2: Melt butter and flour in a skillet and cook a few minutes.
- Step 3: Slowly stir in the evaporated milk (to avoid lumps).
- Step 4: Followed by the reserved spinach liquor.
- Step 5: Add the cubed Velveeta cheese followed by the seasonings and Worcestershire Sauce.
- Step 6: Next add the cooked spinach and stir until combined.
- Step 7: Top with the bread crumbs and parmesan cheese.
- Step 8: Broil the top until golden brown, then serve.
Hint: Reserving that spinach liquor (liquid) really adds a lot more spinach flavor to the dish, that might get lost after the spinach is boiled.
Recipe variations and substitute ideas
- Ritz Crackers - crush these into breadcrumbs for a tasty kind of breadcrumbs.
- Jalapeño - there is some in the Mexican Velveeta, but if you only have the original then add some Jalapeños to the dish.
- Fried Onions - use crispy fried onions for the topping instead.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used a large saucepan to boil the spinach and a medium skillet to cook the spinach madeleine.
Easy peasy. Check the recipe card below for any affiliate links for equipment.
More southern side dishes I think you'll love
You also need to try this Maple Bacon Brussel Sprouts with Pistachios recipe, talk about something different!
How to store leftovers
Once the dish has cooled completely store in an airtight container in the refrigerator for up to 4 days.
It will actually freeze well. Store in a freezer safe container for up to 3 months.
Mel's kitchen notes
Prepare the casserole ahead of time then simply bake for 20 minutes when ready. You wouldn't need to broil the topping then.
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Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Spinach Madeleine
Equipment
Ingredients
- 24 Ounces Spinach Frozen
- 4 Tablespoons Unsalted Butter
- 2 Tablespoons All Purpose Flour
- ½ Cup Evaporated Milk canned
- ½ Cup Reserved Spinach Liquor from cooking the spinach
- ½ teaspoon Black Pepper
- ¾ teaspoon Celery Salt
- ¾ teaspoon Garlic Salt
- ¼ teaspoon Red Pepper Flakes
- 2 Tablespoons Dried Minced Onions if you use fresh, cook them in the flour first.
- 1 teaspoon Worcestershire Sauce
- 6 Ounces Mexican Velveeta Cheese cubed
- 2 Tablespoons Garlic and Herb Breadcrumbs
- 2 Tablespoons Parmesan Cheese
Instructions
- Place a large pot filled with water on the stove and bring to a boil.
- Add the spinach and bring back to a boil, cook for 5 minutes.24 Ounces Spinach
- Drain the spinach (reserving ½ cup of the liquor) and set the spinach aside.½ Cup Reserved Spinach Liquor
- Add the butter to a medium (oven proof) skillet and add the flour too. Cook for 3 minutes over medium-high heat.4 Tablespoons Unsalted Butter, 2 Tablespoons All Purpose Flour
- Slowly pour in the evaporated milk, stirring constantly. Then add the reserved spinach liquor.½ Cup Evaporated Milk, ½ Cup Reserved Spinach Liquor
- Add the velveeta cheese (in cubes) and seasonings and stir while cooking until the cheese has melted.½ teaspoon Black Pepper, ¾ teaspoon Celery Salt, ¾ teaspoon Garlic Salt, ¼ teaspoon Red Pepper Flakes, 2 Tablespoons Dried Minced Onions, 6 Ounces Mexican Velveeta Cheese, 1 teaspoon Worcestershire Sauce
- Stir in the spinach.
- Turn off the heat and sprinkle the breadcrumbs and parmesan over the top.2 Tablespoons Garlic and Herb Breadcrumbs, 2 Tablespoons Parmesan Cheese
- Place under the broiler for a few minutes just to brown the topping.
Nutrition
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Laura Casey says
This recipe is so so good….I sometimes use as a dip. Always make during holiday time. Thanks!