River Road Spinach Madeline is a classic Southern dish that originated from the iconic River Road Recipes cookbook. This creamy, cheesy spinach casserole is elevated with a hint of spice from jalapeños or hot sauce, giving it a signature kick. It’s often served as a side dish during holidays or special gatherings, but it’s also a comforting dish that can be enjoyed anytime. The combination of tender spinach, rich cheese, and a flavorful sauce makes Spinach Madeline a true crowd-pleaser.
Ingredients:
- 2 (10 oz) packages frozen chopped spinach
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup chopped onions
- 1/2 cup evaporated milk
- 1/2 cup vegetable or chicken broth
- 1 (8 oz) block of pepper jack cheese, grated
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon hot sauce or 1 small jalapeño, finely chopped (optional)
- 1/4 cup breadcrumbs (optional for topping)
Instructions:
- Preheat the oven to 350°F (175°C).
- Cook the spinach according to package directions. Drain well, squeezing out excess water, and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for 3-4 minutes until soft.
- Stir in the flour and cook for 1-2 minutes to make a roux. Slowly whisk in the evaporated milk and broth, stirring constantly until the mixture thickens and becomes smooth.
- Add the grated cheese, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
- Stir in the cooked spinach and mix until well combined. Add hot sauce or jalapeño for an extra kick, if desired.
- Transfer the mixture to a greased 8×8-inch baking dish. If you like, sprinkle breadcrumbs on top for a crispy finish.
- Bake for 20-25 minutes, or until the dish is bubbly and the top is lightly golden.
Serve this rich and creamy Spinach Madeline as a side dish or as part of your holiday spread, and enjoy a taste of Southern tradition with every bite!
