Spinach Madeline: A Creamy, Cheesy Delight – The Ultimate Recipe

Spinach Madeline is a classic Southern casserole that’s a guaranteed crowd-pleaser. It’s rich, creamy, and cheesy, with the earthy flavor of spinach perfectly balanced by a savory sauce. This recipe walks you through each step, ensuring a perfectly textured and flavorful Spinach Madeline every time.

This dish is perfect as a side for holiday meals, potlucks, or even a comforting weeknight dinner. It’s easy to make ahead of time and reheats beautifully, making it a fantastic option for busy cooks. Let’s dive into the details and create this delicious masterpiece!

## What is Spinach Madeline?

Spinach Madeline is a baked casserole made with spinach, a creamy sauce (typically a roux-based sauce with cream cheese and other cheeses), and seasonings. Some variations include other vegetables, such as onions or water chestnuts, for added texture and flavor. It’s known for its rich, decadent flavor and is a staple at many gatherings, particularly in the Southern United States.

## Why This Recipe Works

This Spinach Madeline recipe stands out because of its attention to detail. We use a combination of frozen and fresh spinach (optional) to achieve the perfect balance of flavor and texture. The roux-based sauce is carefully crafted to avoid lumps and create a velvety smooth base. The cheeses are selected to complement each other, resulting in a complex and satisfying flavor profile. Finally, the baking time is optimized to ensure the casserole is heated through and the top is golden brown.

## Ingredients You’ll Need

Here’s a detailed list of the ingredients you’ll need to make this Spinach Madeline recipe:

* **Spinach:** 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry. Fresh spinach (about 1 pound), can be used in addition to or to replace one package of frozen. If using fresh spinach, wash thoroughly and steam or sauté until wilted, then chop and squeeze out excess moisture.
* **Butter:** 1/2 cup (1 stick), unsalted.
* **All-Purpose Flour:** 1/2 cup.
* **Milk:** 3 cups, whole milk recommended for richness.
* **Cream Cheese:** 8 ounces, softened.
* **Monterey Jack Cheese:** 4 ounces, shredded.
* **Cheddar Cheese:** 4 ounces, shredded. Sharp or medium cheddar works well.
* **Parmesan Cheese:** 2 tablespoons, grated, for topping.
* **Onion:** 1/2 cup, finely chopped.
* **Garlic:** 2 cloves, minced.
* **Worcestershire Sauce:** 1 tablespoon.
* **Hot Sauce:** 1/2 teaspoon, or more to taste (optional).
* **Salt:** 1 teaspoon, or to taste.
* **Black Pepper:** 1/2 teaspoon, or to taste.
* **Nutmeg:** 1/4 teaspoon, freshly grated is best (optional).
* **Cooking Spray:** For greasing the baking dish.

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Spinach Madeline:

### Step 1: Prepare the Spinach

* If using frozen spinach, thaw it completely. The most crucial step is to squeeze out as much excess water as possible. Use your hands or a clean kitchen towel to press the spinach until it’s almost dry. This prevents the casserole from becoming watery.
* If using fresh spinach, wash it thoroughly to remove any dirt or grit. Steam or saute the spinach until it wilts and reduces in volume. Then, chop it finely and squeeze out the excess moisture.

### Step 2: Sauté the Aromatics

* In a large saucepan or Dutch oven, melt the butter over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

### Step 3: Make the Roux

* Sprinkle the flour over the onion and garlic mixture in the saucepan. Cook, stirring constantly, for about 2-3 minutes. This creates a roux, which will thicken the sauce.
* Continue stirring until the roux is smooth and has a slightly nutty aroma. Be careful not to burn the flour. If it starts to burn, reduce the heat or remove the pan from the heat temporarily.

### Step 4: Create the Cheese Sauce

* Gradually whisk in the milk, a little at a time, to prevent lumps from forming. Start with a small amount of milk and whisk until it’s fully incorporated before adding more.
* Continue whisking until the sauce is smooth and starts to thicken. This may take several minutes. Keep the heat at medium to avoid scorching the milk.
* Reduce the heat to low and add the softened cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
* Add the shredded Monterey Jack and Cheddar cheeses. Stir until the cheeses are melted and the sauce is smooth and homogenous.
* Stir in the Worcestershire sauce, hot sauce (if using), salt, pepper, and nutmeg (if using). Taste and adjust the seasonings as needed.

### Step 5: Combine Spinach and Sauce

* Add the squeezed-dry spinach to the cheese sauce. Stir until the spinach is evenly distributed throughout the sauce.
* Ensure that the spinach is well coated with the sauce.

### Step 6: Bake the Spinach Madeline

* Preheat your oven to 350°F (175°C).
* Grease a 9×13 inch baking dish with cooking spray. This will prevent the casserole from sticking to the dish.
* Pour the spinach mixture into the prepared baking dish. Spread it evenly.
* Sprinkle the top with the grated Parmesan cheese.
* Bake for 25-30 minutes, or until the casserole is heated through and the top is golden brown and bubbly.

### Step 7: Rest and Serve

* Remove the Spinach Madeline from the oven and let it rest for a few minutes before serving. This allows the casserole to set slightly.
* Serve hot and enjoy!

## Tips for the Best Spinach Madeline

* **Squeeze the Spinach Dry:** This is the most important tip! Excess moisture will make the casserole watery and dilute the flavors. Take the time to squeeze out as much water as possible.
* **Use Quality Cheese:** The flavor of the cheese will significantly impact the overall taste of the dish. Choose high-quality cheeses that you enjoy.
* **Don’t Burn the Roux:** Be careful not to burn the flour when making the roux. Burnt flour will give the sauce a bitter taste. Cook the roux over medium-low heat and stir constantly.
* **Taste and Adjust Seasonings:** Taste the sauce before adding the spinach and adjust the seasonings as needed. You may want to add more salt, pepper, or hot sauce to suit your preferences.
* **Make Ahead of Time:** Spinach Madeline can be made ahead of time and baked later. Prepare the casserole up to the baking step, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed, adding a few minutes to the baking time if necessary.
* **Freezing Instructions:** Baked Spinach Madeline can be frozen. Let cool completely. Cover tightly with plastic wrap, then with aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. Reheat in a preheated oven at 350°F (175°C) until heated through.

## Variations and Additions

* **Water Chestnuts:** Add 1/2 cup of sliced water chestnuts for a crunchy texture.
* **Mushrooms:** Sauté sliced mushrooms with the onions for added flavor.
* **Artichoke Hearts:** Add 1 (14-ounce) can of artichoke hearts, drained and chopped, for a tangy twist.
* **Bacon:** Cook and crumble bacon and add it to the spinach mixture for a smoky flavor.
* **Jalapeños:** Add finely chopped jalapeños for a spicy kick.
* **Breadcrumb Topping:** Mix breadcrumbs with melted butter and Parmesan cheese and sprinkle over the top before baking for a crispy topping.
* **Different Cheeses:** Experiment with different cheese combinations, such as Gruyere, Swiss, or Fontina.

## Serving Suggestions

Spinach Madeline is a versatile dish that can be served as a side dish or a vegetarian main course. Here are some serving suggestions:

* **Holiday Meals:** Serve it as a side dish for Thanksgiving, Christmas, or Easter.
* **Potlucks:** It’s a great dish to bring to potlucks and gatherings.
* **Weeknight Dinners:** Pair it with grilled chicken, fish, or steak for a complete meal.
* **Vegetarian Main Course:** Serve it with a side salad and crusty bread for a satisfying vegetarian meal.

## Nutrition Information (approximate)

* Calories: 250-350 per serving (depending on ingredients and portion size)
* Fat: 15-25g
* Protein: 10-15g
* Carbohydrates: 10-15g

## Frequently Asked Questions (FAQs)

**Q: Can I use fresh spinach instead of frozen?**
A: Yes, you can use fresh spinach. Use about 1 pound of fresh spinach. Wash it thoroughly and steam or sauté until wilted, then chop finely and squeeze out the excess moisture before adding it to the sauce.

**Q: Can I make this ahead of time?**
A: Yes, you can prepare the casserole up to the baking step, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed, adding a few minutes to the baking time if necessary.

**Q: Can I freeze Spinach Madeline?**
A: Yes, baked Spinach Madeline can be frozen. Let cool completely. Cover tightly with plastic wrap, then with aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. Reheat in a preheated oven at 350°F (175°C) until heated through.

**Q: How do I prevent the casserole from being watery?**
A: The most important step is to squeeze out as much excess water as possible from the spinach. Use your hands or a clean kitchen towel to press the spinach until it’s almost dry.

**Q: Can I use different cheeses?**
A: Yes, you can experiment with different cheese combinations. Gruyere, Swiss, or Fontina are all good options.

**Q: Can I add other vegetables?**
A: Yes, you can add other vegetables, such as sliced water chestnuts, sautéed mushrooms, or chopped artichoke hearts.

## Conclusion

Spinach Madeline is a timeless classic that’s sure to impress. With its creamy, cheesy sauce and earthy spinach, it’s a dish that’s both comforting and satisfying. Whether you’re serving it as a side dish for a holiday meal or as a vegetarian main course, this recipe will guide you through each step, ensuring a perfect Spinach Madeline every time. Enjoy!