Creamy, cheesy, and topped with golden buttered breadcrumbs — this classic Spinach Madeline makes the perfect Southern-inspired side dish.

Spinach Madeline

Spinach Madeleine is a creamy, savory spinach casserole with just a hint of jalapeño heat. It’s cooked entirely on the stovetop, making it wonderfully simple to prepare and serve. While it is generally thought of as a holiday side dish, this versatile recipe can be served with toasted bread or crostini to make an excellent shareable appetizer.

Several years ago, I visited friends in Louisiana for Thanksgiving dinner. The table was stunning: elegantly set, overflowing with dishes, and full of that unmistakable southern warmth and hospitality.

And yet, the only dish I truly remember was the Spinach Madeleine.

My hostess showed me the junior league cookbook it came from, and while I didn’t make it when I got home, the memory of that dish never left me.

Thankfully, I remembered the key details: the name of the recipe and that it came from the Baton Rouge Junior League. With that, I was able to track down the book and the recipe online without too much trouble.

The cookbook is River Road Recipes (Junior League of Baton Rouge, LA), a true southern classic that’s still available used online. As legend has it, the recipe’s creator, Madeline Nevell Reymond, put the dish together in the 1950s using whatever she had on hand at the time. It was an instant hit and still a Thanksgiving and holiday favorite today. While I’ve adapted the method slightly, the ingredients remain true to the original.

The best part about this recipe is that you can dish it straight from the pot you cooked it in, or spoon it into a casserole dish and top with breadcrumbs for a more elegant presentation.

Whether you’re setting a holiday table or making a cozy Sunday supper, this dish brings just the right balance of southern charm and ease.

For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.

Ingredients

20 ounces of frozen chopped spinach
4 Tablespoons of butter
2 Tablespoons all-purpose flour
2 Tablespoons chopped onions
½ cup evaporated milk
½ cup of water the spinach was cooked in
½ teaspoon black pepper
¾ teaspoon celery salt
¾ teaspoon garlic salt
Salt to taste if needed
1 teaspoon Worcestershire sauce
4 ounces Velveeta cheese, cubed
2 teaspoons jalapeño, minced
Red pepper to taste

Helpful Kitchen Tools

Large pot or Dutch oven

Instructions

Prepare the Spinach – Cook spinach according to package directions. Drain and reserve the water the spinach was cooked in.
Make the Roux – Melt butter in a large saucepan over low heat. Add flour stirring until blended and smooth, but DO NOT BROWN.
Season – Add the liquids slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings, jalapeño, and cheese which has been cut into small pieces. Stir until melted.
Finish and Serve – Add spinach to the cheese mixture and combine. You can serve this dish right from the pot, or you can scoop into a casserole dish and top with buttered bread crumbs.

Prep Tips

The cheese: The recipe in this version of the cookbook calls for Velveeta cheese and two teaspoons of chopped jalapeño. Originally, there was a cheese product that was used in this recipe but that product is no longer available, so hence the Velveeta and jalapeño replacement. While not mentioned in the cookbook, you can also use pepper jack cheese. That’s what I meant to do. However, I bought Monterey Jack cheese which has no jalapeño, so I added the two teaspoons of chopped jalapeño.
The jalapeño peppers: When you add your own jalapeño, you have more control of the heat. I love the taste of the green part of the pepper, minus the heat. The heat in hot peppers is mostly in the seeds and white part. If you don’t use those, you don’t have as much heat. If you want more heat, include some of the seeds too.
Seasonings: I didn’t have celery salt or garlic salt on hand, so I used ¼ teaspoon of celery seed and ½ teaspoon of garlic powder. I also added 1 teaspoon of salt to make up the salt part.
Breadcrumbs: All I had on hand was a leftover pita pocket. I crumbled it in the food processor and then toasted it in a skillet. The breadcrumbs aren’t required but they do add a nice crunch.
Storage – Keep leftovers in an airtight container in the fridge for 3-4 days. You can also prepare this dish a day ahead of time and keep in the refrigerator or freeze until ready to serve. If making ahead, I recommend waiting to add bread crumbs until you’re ready to serve, so they don’t become soggy.

More Spinach Recipes To Try

Spinach Madeline Recipe (Printable Recipe Card)

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