Spinach Madeleine Recipe

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

Course Side Dish

Cuisine American

Keyword casserole, Louisiana, spinach

Prep Time 30

Total Time 30

Servings

Calories 133kcal

Author Sara Garska

Cost $10

Cook frozen chopped spinach according to package directions.
Drain and reserve the water the spinach was cooked in.
Melt butter in a large saucepan over low heat.
Add flour stirring until blended and smooth but DO NOT BROWN.
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.
Add spinach and combine.
Serve immediately right from the pot, or put into a casserole and top with buttered breadcrumbs.

Nutrition information is provided as an estimate only.

Prep Tips:

Cheese: Pepper jack also works well for this recipe
Jalapeño: Control the heat by removing seeds and white parts for milder flavor; include seeds for more spice.
Seasonings: Substitute ¼ tsp celery seed + ½ tsp garlic powder + 1 tsp salt if you don’t have celery or garlic salt.
Breadcrumbs: Optional, but add a nice crunch. Use any bread you have on hand to make your own, or you can use storebought.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Can be made ahead or frozen. Add breadcrumbs just before serving to keep them crisp.