Spinach Madeleine

Spinach Madeleine, the recipe that put the first Junior League of Baton River Road Recipes Cookbook on the map! This savory and bubbly warm dish is now a wonderful traditional favorite for family gatherings, potlucks and supper clubs all around our great state for 50 plus years.

Spinach Madeleine

Spinach Madeleine can be served as a warm appetizer dip with toast points or cocktail crackers, as well as, a flavorful side dish complimentary to many main dishes. Remember, Spinach Madeleine also freezes well. So consider when preparing, double the recipe and freeze half.

This dish is also a good way to introduce spinach to those who might be reluctant to try green veggies. The blended flavors and spices are sure to please even the most doubtful of picky eaters.

The original recipe calls for a roll of 6 ounce of Jalapeno cheese. Kraft Foods no longer makes the product so we have substituted 4 ounces of Velveeta cheese, cubed, and 2 teaspoons of minced jalapenos!

Spinach Madeleine

  • 2 packages frozen chopped spinach
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons chopped onions
  • ½ cup evaporated milk
  • ½ cup vegetable liquor (the liquid reserved from cooking the spinach)
  • ½ teaspoon black pepper
  • ¾ teaspoon celery salt
  • ¾ teaspoon garlic salt
  • Salt to taste
  • 1 teaspoon Worcestershire sauce
  • 4 ounces Velveeta cheese, cubed
  • 2 teaspoons jalapeno, minced
  • Red pepper to taste

Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan 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 smooth and thick; continue stirring. Add seasonings, jalapenos, 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 topped with buttered breadcrumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

Serves 5 to 6.

19 thoughts on “Spinach Madeleine

  1. lois ahlers says:

    thank you for the original recipe, however, have I missed the description of the cheese that can be used?

    thank you,
    lois ahlers


    • jlbrriverroadrecipes says:

      Hi Lois!

      You can substitute 4 ounces of light or regular Velveeta cheese, cubed, along with 2 teaspoons minced jalapenos and red pepper to taste. I like to add more jalapenos, but it’s up to how spicy you want it! Thanks for catching this – I will update the post to include.


    • Patsy Harrison says:

      I have cooked this recipe for 40 years. The Chef who taught me used 4oz. Alouette Garlic and Herbs cheese. and 4oz. Pepper Jack cheese. I have never used Velveeta, jalapenos, or red peppers. The TASTE is to DIE FOR!!!



      • alison christman says:

        My mother made this every year for Thanksgiving and Christmas and she used the little Kraft roll of cheese that used to be sold in the stores. Sadly, I did not get her recipe before she passed. I’m so happy to have found it again and I made it for the first time last year. However, I used Kraft Monterey Jack (but never jalapenos) but seeing Patsy’s comment, I’m going to try her version.


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