If there were a Holiday Meal Hall of Fame, Spinach Madeleine would be the trophy. This iconic South Louisiana side dish blends tender spinach with a rich, creamy cheese sauce, gently spiced with jalapeño and cayenne, then baked until golden and bubbling. A longtime favorite at holiday tables—right alongside oyster dressing, dirty rice, and candied yams—Spinach Madeleine has been a Sweet Daddy D tradition for decades. Add it to your menu and watch it steal the show.
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Who was Madeleine?
Spinach Madeleine first appeared in River Road Recipes: The Textbook of Louisiana Cuisine, first published in 1959 by the Junior League of Baton Rouge. Created in 1956 by Mrs. William G. Reymond (Madeline), the dish began as a simple adaptation of creamed spinach for a bridge club gathering. Its immediate popularity led to its inclusion in the cookbook, which has since sold over 1.4 million copies. For more than 60 years, Spinach Madeleine has remained a beloved South Louisiana holiday tradition.
Here’s What You Need
Ingredient Notes
- Spinach: Frozen spinach is perfect for this recipe. Choose a brand that you trust.
- Cheese: Processed cheese creates a smoothness that blends all the tasty ingredients with the perfect consistency.
- Evaporated Milk: Provides this recipe’s signature creamy body without heaviness. It brings a concentrated milk flavor, silky texture, and stable emulsification.
- Breadcrumbs: I use seasoned breadcrumbs for an added herbal note.
- Sources of Salt: In this recipe, the butter, celery salt, breadcrumbs, processed cheese, and Worcestershire sauce may contain salt. Please read the labels and find reduced salt alternatives if necessary.
Substitutes
- Spinach: Substitute 2 ½ to 3 pounds of fresh spinach for frozen.
- Spinach Liquid: Substitute vegetable broth, chicken stock, or milk if needed.
- Jalapeño Cheese: Regular Velveeta, sharp cheddar (expect a slightly grainier texture), or Pepper Jack for more heat.
- Evaporated Milk: Half-and-half, whole milk (sauce will be slightly lighter).
- Onions: Shallots or green onions (white and light green parts).
- Breadcrumbs: Plain or Panko breadcrumbs, crushed butter crackers, omit entirely for a softer top
Cookware
This recipe doesn't require any fancy cookware. I use a Dutch oven to make the cheese sauce and mix it with the spinach, before folding everything into a 3 Quart Baking Dish. Besides the usual kitchen tools for chopping and measuring, I cook the frozen spinach in a saucepan before straining it in a kitchen strainer.
Hints and Tips (FAQ)
This recipe will easily provide 12 full servings. My recipe is double Mrs. Reymond’s original recipe because I always make this for a crowd. If your gathering isn’t so large, cut my recipe in half.
The flavor profile of this recipe has a subtle spice element, which comes from the Jalapeño cheese and the cayenne pepper. You can substitute regular Velvetta or other processed cheese, and the amount of cayenne is adjustable to your taste.
No, you can serve it right from the skillet you blended the spinach into the cheese sauce. I prefer it baked, but it’s delicious either way.
Yes. Assemble the dish up to one day ahead, refrigerate, and add breadcrumbs just before baking.
You can use this as a dip or spread, either hot or cold. Just spread it on some toasted baguette chips or your favorite crackers.
Yes. Use about 2½ to 3 pounds of fresh spinach. Cook it down, drain very well, and reserve about 1 cup of the cooking liquid.
It has a mild Cajun warmth. The cayenne is optional and adjustable, and the jalapeño cheese is flavorful rather than hot.
A 2 ½ to 3-quart baking dish works best to allow even heating and bubbling without overflow.
Here’s What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise en place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used. When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
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Make a Cream Sauce
What happens in this step? The foundation of this recipe is a cream sauce made in this step.
Add Cheese and Spinach
What happens in this step? The cream sauce is now converted to a cheese sauce to which the spinach is added.
Finish in the Oven
What happens in this step? Here we bake the casserole to a golden brown, melding all the flavors.
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Serving Suggestions
Allow the Spinach Madeleine to rest for about 10 minutes after removing it from the oven. This helps the sauce set and makes serving easier.
Quick Serving Tips
- Let rest 10 minutes after baking for easier serving.
- Serve in small portions—this dish is rich.
- Perfect with turkey, ham, chicken, or seafood.
- Can be served baked or straight from the skillet.
- Doubles easily for large holiday gatherings.
- Try as a warm dip with baguette slices or crackers
Spinach Madeleine is a premium holiday side dish, right at home alongside oyster dressing, dirty rice, candied yams, and green bean casserole. Its rich, creamy balance makes it a natural companion to roasted turkey or baked ham.
You don’t have to wait for the holidays, though. This dish is excellent with grilled or roasted chicken and pairs beautifully with seafood, especially baked fish or shrimp. For special family dinners, Spinach Madeleine offers a certain je ne sais quoi, but it’s also a standout choice for potlucks and covered-dish dinners—expect it to draw attention.
Because it’s rich, smaller portions go a long way. When served as part of a large holiday spread, this recipe easily yields about 12 servings. I make a double batch of Mrs. Reymond’s original recipe because I usually serve a crowd; for smaller gatherings, the recipe can be cut in half.
For a quicker preparation, you can skip the baking step. Simply simmer the spinach mixture for an additional 10 minutes and serve directly from the skillet. I prefer the baked version, but both are excellent.
Spinach Madeleine also works surprisingly well as a dip or spread. Serve it warm with toasted baguette slices or sturdy crackers for an easy appetizer.
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Leftover and Storage Tips
Allow leftovers to cool within 2 hours, then store Spinach Madeleine in an airtight container. For best results, wrap tightly in plastic wrap and cover with aluminum foil. Refrigerate for up to 4–5 days.
Spinach Madeleine freezes well and is an excellent make-ahead dish. You can freeze it either unbaked or fully baked. If freezing unbaked, wait to add the breadcrumbs until just before baking for the best texture.
To freeze, use an airtight, freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator. Reheat gently in a 350°F oven, or bake from frozen (add about 10 to 15 minutes to the baking time). You can also reheat it in the microwave at reduced power until warmed through.
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Yeah You Right!
Publisher's Note: Originally published in September 2020. This article has been updated and republished with improved clarity, step-by-step instructions with photos, expanded notes, serving suggestions, and FAQs. The recipe itself remains unchanged.
Recipe
Spinach Madeleine
Here's What You Need
- 4 packs frozen spinach a total of 40 ounces
- 8 tablespoons butter
- 4 tablespoons AP flour
- 4 tablespoons yellow onions chopped fine
- 1 cup evaporated milk
- 1 cup spinach vegetable liquid
- 2 teaspoons Worcestershire sauce
- 1 teaspoon black peppers
- 1 ½ teaspoon celery salt
- 1 ½ teaspoon granulated garlic
- 1 teaspoon cayenne peppers optional but highly recommended
- 12 ounces Velveeta Jalapeno Cheese
- ¼ cup seasoned breadcrumbs
- kosher salt to taste
Here's What You Do
Preparation
- Cook the spinach according to the directions on the package. Drain and reserve the liquid.
- Combine the liquid ingredients-evaporated milk, spinach liquid and Worchestershire sauce in a measuring cup. Set aside.
- Measure the dry spices into a small bowl.
- Cut the jalapeno cheese into small cubes and set aside.
- Prepare a 2.5-quart baking dish by spreading softened butter all over the inside.
- Preheat the oven to 350 degrees Fahrenheit.
For the Madeleine
- Place a dutch oven over medium heat and melt the butter.
- Add the flour and whisk constantly to form a smooth white roux, about 2 to 3 minutes.
- Add the onions and stir constantly until they are turning soft, about 2 to 3 minutes.
- Slowing pour the liquid ingredients (evaporated milk, spinach liquid and Worchestershire sauce) into the onion-roux mix, whisking constantly as it incorporates into a smooth and thick sauce. Increase the heat to bring it to a simmer, then reduce the heat again. About 3 minutes.
- Stir in the dry ingredients (black pepper, celery salt, granulated garlic and cayenne, if using).
- Add the cubes of cheese a few at a time, stirring constantly to blend the melting cheese into the sauce. Maintain a slow simmer for about 5 minutes until a smooth cheese sauce develops with no lumps.
- Remove the dutch oven from the heat and add the drained spinach to the cheese sauce and stir to thoroughly combine.
- Turn the spinach mixture into the prepared baking dish and smooth the top with a spoon.
- Lightly sprinkle the top with seasoned breadcrumbs and place some small tabs of butter on top.
- Place in the 350-degree oven for about 30 minutes until bubbling on the side.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Joelle d.
I would like to try this but was wondering if I could use cheddar cheese instead of velvetta?
Sweet Daddy D
Hi, Joelle. You can use cheddar if you prefer. Use any melty cheese you like. Pepper Jack would keep the jalapeño vibe.
Scott M.
Just tried this recipe. Added 10 more ozs. of spinach. Absolutely the best spinach dish I’ve had that I can remember!! This will be a crowd pleaser for sure. Works great as a dip or side dish. Thanjs for sharing the recipe with us!! Scott M.
Sweet Daddy D
Thanks for trying my recipe, Scott. I'm so glad you liked it.
Sharon
This is the perfect recipe for SM. I have eaten it every holiday for years and this recipe is not too salty or overly spicy!
Sweet Daddy D
It's one of my favorites! Thanks for tasking the time to let me know you liked my recipe!!
Leah
A thanksgiving must have in our house! I have tried a few different spinach Madeline recipes & this is the best BY FAR. Perfectly seasoned & I followed the recipe as is. Thanks for yet another keeper!
Sweet Daddy D
Thanks, I am so glad you tried my recipe. Enjoy!