Best Ever Spinach Madeline (So Creamy!)

A serving bowl of creamed spinach topped with melted cheese.

Best Ever Spinach Madeline (So Creamy!)

Spinach Madeline is an easy creamed spinach side dish that's kicked up a notch with Pepper Jack Cheese, Worcestershire sauce and spices.

Course Vegetable Side

Cuisine Southern

Keyword creamy spinach, spinach madeline

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 222.7kcal

Author Susan Pridmore

Ingredients

18 ounces frozen spinach either chopped spinach or unchopped
⅓ cup reserved spinach liquid from the frozen spinach
3 tablespoons unsalted butter or olive oil
¾ cup finely diced yellow onion about ¾ of a small onion
3 tablespoons all-purpose flour
¾ cup whole milk
1 ½ teaspoons Worcestershire sauce see Ingredient Notes
¾ teaspoon garlic salt
¾ teaspoon celery salt
¾ teaspoon black pepper
1 ½ cups grated Pepper Jack cheese divided

Instructions

Preheat the oven to 425°F. Butter a 1-quart baking dish and set aside.
Cook spinach. Cook the frozen spinach according to the package directions. You will need some of the spinach juices so be sure to cook it in its plastic bag. I puncture the bag, place it in a microwave-safe bowl, and follow the microwave directions.
Cool until the bag is easily handled with your hands, and drain the spinach in a strainer or colander nested over a bowl to reserve the juices. Place a small plate over the spinach and press down to squeeze out most of the juices. Or use a large spoon to press the spinach.
Reserve ⅓ cup of the spinach juice and set aside. Reserve the remaining juice for another purpose.
Make roux. Melt butter in a large sauté pan over medium heat. Add the finely diced onion and sauté until softened, about 4 minutes.
Sprinkle the flour over the onions and stir into the butter using a wooden spoon. Cook until the flour is lightly browned, about 8 minutes. Lower the heat to medium-low or low heat.
Gradually whisk in the milk and reserved spinach juice. Continually whisk until the sauce thickens. Once a smooth sauce forms, increase the heat to bring the sauce to a very low simmer. (See How to Make Roux in the post for more details and photos.)
Pro Tip: The flour must be cooked, before adding the liquid in the next step. It will smell a little like biscuits, and not at all like raw flour. (See the notes for more details.)
Finish. Stir in the Worcestershire sauce and spices using a wooden spoon. Add the drained spinach and fold in 1 cup of the grated cheese.
Bake. Transfer the spinach mixture to the prepared baking dish, and top it with the remaining cheese. Bake for 20 minutes, until the casserole is lightly bubbling and the cheese is melted and golden brown.
If you prefer to bake the dish in the skillet, you only need to bake the spinach madeline for 10 minutes or until the casserole is lightly bubbling. This is because the pan is already hot.
Serve warm.
Make Ahead Pro-Tips: If making this in advance, bake, cool, and tightly cover the casserole. Store in the refrigerator for up to 3 days. Rewarm before serving.
Or follow the steps up to sliding it into the oven. Cool, cover tightly and slide into the refrigerator for up to 2 days. When ready to serve, bring the casserole to room temperature, sprinkle with the remaining cheese, and bake.

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