Spinach Madeline

Published (AJC) on: 11/21/04
8 servings Hands on: 25 minutes Total time: 1 hour

Many feel the flavor improves if the casserole is refrigerated overnight before topping with bread crumbs and baking. To serve as a hot dip, omit bread crumbs and baking directions.

2 (10-oz) packages frozen chopped spinach
2 tablespoons butter or margarine
2 tablespoons chopped onion
1 garlic clove, minced
2 tablespoons all-purpose flour
½ cup evaporated milk
1 tablespoon Worcestershire sauce
Dash Tabasco
Cayenne pepper to taste
1 teaspoon black pepper
3/4 teaspoon celery salt
½ teaspoon garlic salt
6 oz jalapeño cheese or Velveeta Mexican-style cheese, cut into small cubes
¼ cup bread crumbs (optional)
1 tablespoon butter, melted (optional)

Preheat the oven to 350 degrees. Cook spinach according to directions; drain spinach, reserving liquid, and set aside.
In saucepan over medium-low heat, melt butter. Add onion and garlic and sauté until soft (do not brown). Add flour and stir well. Slowly add 1/2 cup liquid from cooked spinach, evaporated milk, Worcestershire sauce and Tabasco, stirring slowly. Continue stirring until smooth and thick. Add cayenne and black peppers, celery and garlic salts and cheese; stir until cheese has melted. Add spinach and mix well. Pour into a 2-quart casserole.
If desired, toss bread crumbs with melted butter and spread on casserole.

Bake for 30 minutes.

Per serving: 182 calories (percent of calories from fat, 57), 10 grams protein, 11 grams carbohydrates, 2 grams fiber, 12 grams fat (8 grams saturated), 39 milligrams cholesterol, 939 milligrams sodium.