Spinach Madeline | How to Make Spinach Madeline | Cooking Made Easy

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

Steam 16 ounces of baby spinach in a food cooker or stockpot until wilted.

In a food processor, chop 1/4 cup each of onion, celery, and bell pepper to prepare the Cajun Trinity.

In a large skillet, melt 1 tablespoon of butter and sauté the chopped vegetables until soft.

Add 2 more tablespoons of butter to the skillet to make a roux.

Once the butter is melted, add 3 tablespoons of flour one at a time, stirring well after each addition.

Stir in 1 teaspoon of minced garlic and 1 tablespoon of Worcestershire sauce to the roux.

Gradually add 1 cup of evaporated milk to the roux, stirring continuously to avoid lumps.

Remove the spinach from the steamer, and squeeze out excess water using a colander.

Combine the drained spinach with the cheese sauce made from the roux and stir well.

Transfer the mixture to a greased baking dish and spread evenly.

Bake in a preheated oven at 350°F for 20 minutes or until the cheese is melted and the top is browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens