Spinach Madeline

This is a barely, updated version of a classic. Quite possibly my favorite casserole in all of the land, Thanksgiving or not. This recipe has been adapted from the classic Spinach Madeline in River Road Recipes from the Junior League of Baton Rouge, as well as a family friend’s recipe. I cannot have Thanksgiving without this, but would really appreciate having this several times a year.

Spinach Madeline

2 packages frozen Chopped Spinach

4 Tbs. Butter (1/2 stick)

2 Tbs. Flour

1 c. Onion, diced

8 oz. Pepper Jack Cheese

1/2 c. Evaporated Milk (old school, I know!)

1/2 c. Liquid Reserved from cooking spinach, aka vegetable liquor

Ground Black Pepper

1/4 tsp. Kosher Salt

1/2 tsp. Celery Seed

1/2 tsp. Garlic Powder

8 oz. can of chopped Water Chestnuts, drained and diced

Several dashes of Louisiana Hot Sauce

Fried Onions for topping

Directions:

Cook spinach, according to packaging.

Drain spinach and set aside while reserving 1/2 c. of “vegetable liquor.”

Chop onions, water chestnuts, cheese (into small cubes).

In medium size sauce pan melt butter, add flour, stirring until smooth. Add onions to this butter/flour combo; continue to stir and let onions soften (not brown). Add vegetable liquor and evaporated milk, slowly, stirring to thicken. Add cubes of cheese and all spices. Continue to stir. Add spinach and chopped water chestnuts.

Put mixture into 9×9 baker; best if this is made the day ahead to let season up overnight in the fridge.

Bake for 30 minutes at 350, adding fried onion topping after 15 minutes.

This can be doubled easily. It can also be made ahead and frozen.

Enjoy!!

 

  
  

Advertisement

Tried and True Breakfast Casserole

Several years ago I discovered my husband’s love of Breakfast Casserole. I never really made any casseroles and didn’t know where to start with Breakfast Casserole. Luckily my aunt and friend who is a fabulous cook had a tried and true recipe that I made yet again this week for Grant’s birthday breakfast… It also served as his cake, ha. The one key to this breakfast is to make this the night before you plan to serve.  

Tried and True Breakfast Casserole

1 lb. sausage, browned (tip – cook two pounds/packages and freeze 1/2 for next time)

5 eggs

6 slices of bread, torn into small pieces

1 1/2 c. shredded sharp cheddar cheese (noticeably better if you shred your cheese as opposed to buying shredded, plus will save money)

2 c. half and half (I have made this with less fat milk before and that is good too, don’t try them side by side although it still comes together well. For special occasions just stick with the half and half)

1 tsp. salt

1 tsp. dry mustard

   

 Directions:

Brown sausage, drain

Shred cheese

Tear bread

Grease baker with small amount of butter

Combine eggs, milk, spices. Whip well.

Layer bread on bottom, sprinkle on sausage, top with cheese, then cover with egg and milk combination 

Cover and refrigerate overnight. This is the most important step.

Bake for 40 minutes at 350.

Serve.

Enjoy!

Warning: birthday candles will melt when added to hot casserole