Spinach Madeleine
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 246.6
- Total Fat: 17.8 g
- Cholesterol: 50.4 mg
- Sodium: 487.3 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.1 g
- Protein: 8.1 g
View full nutritional breakdown of Spinach Madeleine calories by ingredient
Introduction
Note that if a diner decided not to eat the bread crumbs on their individual serving, it would reduce their net carbs from 14.2 to 8.2. (Based on 4 slices of white bread and 8 servings.) Note that if a diner decided not to eat the bread crumbs on their individual serving, it would reduce their net carbs from 14.2 to 8.2. (Based on 4 slices of white bread and 8 servings.)Number of Servings: 8
Ingredients
-
2 pkgs frozen, chopped spinach
4 tablespoons butter
2 tablespoons flour
2 tablespoons finely chopped onion
½ cup evaporated milk (Pet Milk)
½ cup vegetable liquor
¼ teaspoon black pepper
¾ teaspoon celery salt
¾ teaspoon garlic salt
6 oz. Velveeta Mexican (Jalapeno) cheese
1 teaspoon Worcestershire sauce
Red pepper as desired
3 or 4 slices white bread (for crumb topping)
1/2 stick of butter (for browning crumbs)
Tips
The flavor is improved if the unbaked dish is kept in the refrigerator overnight (minus the bread crumbs).
Also, the bread crumbs may be browned the day before and kept overnight in a Ziploc bag. (This ensures that the bread crumbs aren't burned at the last minute on the day the dish is to be served.)
The unbaked dish may also be frozen (without the bread crumb topping). Let the dish thaw before baking it.
Directions
Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in sauté pan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until thick and smooth, continue stirring. Add seasonings and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and top with buttered bread crumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight (minus the bread crumbs). This may also be frozen. Serves 6-8.
Bread Crumbs: Tear 3 to 4 slices of white bread into small pieces. Melt ½ stick (or more if needed) butter and toss the bread pieces. You can brown in a skillet or in a hot oven (425), but be careful not to burn! Scatter these crumbs on top of casserole before warming till bubbly in the oven (temperature not critical, but I usually heat at 400 – 425)
This recipe appeared originally in the River Road Recipes Cookbook by the Baton Rouge Junior League in 1959. Madeleine Reymond came up with this recipe. Her husband Bill worked at the Exxon Refinery and Larry knew him.
Serving Size: Serves 6 to 8
Bread Crumbs: Tear 3 to 4 slices of white bread into small pieces. Melt ½ stick (or more if needed) butter and toss the bread pieces. You can brown in a skillet or in a hot oven (425), but be careful not to burn! Scatter these crumbs on top of casserole before warming till bubbly in the oven (temperature not critical, but I usually heat at 400 – 425)
This recipe appeared originally in the River Road Recipes Cookbook by the Baton Rouge Junior League in 1959. Madeleine Reymond came up with this recipe. Her husband Bill worked at the Exxon Refinery and Larry knew him.
Serving Size: Serves 6 to 8