River Road Spinach Madeline

Name: River Road Spinach Madeline
Total time: 40
Yield: 6
Ingredients: 2 (10 ounce) packages frozen chopped spinach; 0.5 cup water; 0.25 cup butter; 2 tablespoons all-purpose flour; 2 tablespoons chopped onion; 0.5 cup evaporated milk; 6 ounces processed cheese spread with jalapeno (such as Velveeta(R)), diced; 0.75 teaspoon celery salt; 0.75 teaspoon garlic salt; 1 teaspoon Worcestershire sauce; 0.5 teaspoon black pepper; 0.25 teaspoon cayenne pepper, or to taste; salt to taste

Recipe by Mary Claire Lagroue from allrecipes.com

Dinner,Side Dish 40 Mins.

Ingredients

6 servings

•

2 (10 ounce) packages frozen chopped spinach
•

0.5 cup water
•

0.25 cup butter
•

2 tablespoons all-purpose flour
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2 tablespoons chopped onion
•

0.5 cup evaporated milk
•

6 ounces processed cheese spread with jalapeno (such as Velveeta(R)), diced

•

0.75 teaspoon celery salt
•

0.75 teaspoon garlic salt
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1 teaspoon Worcestershire sauce
•

0.5 teaspoon black pepper
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0.25 teaspoon cayenne pepper, or to taste
•

salt to taste

Instructions

Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
Slowly add evaporated milk and reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
Stir in cooked spinach and serve immediately.