Spinach madeline

Spinach Madeline

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2 packages frozen, chopped spinach
4 Tablespoons butter
2 Tablespoons flour
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup vegetable broth
1/2 teaspoon black pepper
3/4 teaspoon celery salt
salt to taste
One 6-ounce roll garlic cheese (cut into small pieces)
1 teaspoon Worcestershire sauce
Red pepper to taste
2 Tablespoons green Tabascopepper sauce

Cook spinach according to package directions; drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and vegetable broth and cook until soft. Add evaporated milk slowly, stirring constantly to avoid lumps. Cook until smooth and thick, continuing to stir. Add seasonings and cheese; stir until melted. Combine with cooked spinach.

This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the casserole is left in the refrigerator overnight. The dish may also be frozen.

Serves: 5 to 6

Tags: recipe, Spinach madeline, cooking, diy