Meet Spinach Madeline - the decadent vegetable side dish that effortlessly steals the show. This creamy, cheesy dish is full of flavor. It has a savory cream sauce, tender spinach, and a crisp, golden topping. This creates a great contrast in texture.
Surprisingly simple to make, it’s a guaranteed crowd-pleaser that will have everyone asking for the recipe.
Jump to:
- 🗝️ Recipe's key points
- 🛒 Ingredients
- 🗒 Instructions
- 🥫 Storage and reheating a spinach bake
- 📚 Variations for Spinach Madeline
- 👩🏻🍳 Tips for the ultimate spicy cheesy spinach
- 🤔 Spinach Madeline FAQs
- 📗 Recipes Similar to Baked Spinach Madeline
- 🍽 What to serve with Baked Spinach Madeline
- 🔪 All Our Way recommends the following
- 📞 Chiacchierata (chat)
- 📖 Recipe
- 👩🏻🍳 Tips for the ultimate spicy cheesy spinach
- 💬 Comments
🗝️ Recipe's key points
- This spinach Madeline is flexible. You can serve it as a fancy appetizer with crostini or as a cozy side dish.
- With its rich cheese flavor and golden crust, it's a tasty vegetable side. It's great for holiday dinners and entertaining.
- It's so irresistibly delicious that it will convert even the pickiest eaters into spinach lovers.
It’s the crowd-pleasing side dish that truly delivers on flavor and versatility!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Frozen spinach – The star of the dish, offering vibrant color and texture.
- Butter – Used for sautéing the shallot and garlic, and for creating a roux to thicken the sauce.
- Shallot – Forms the aromatic foundation with the garlic, providing a savory depth of flavor.
- Garlic – Always use freshly minced garlic for the best flavor.
- Flour – Combines with the butter to form a roux, which binds and thickens the mixture.
- Fresh spinach – Adds texture and a fresh, leafy element to this dish.
- Milk – Creates a creamy, smooth, and velvety sauce base.
- Worcestershire sauce – Lends a boost of umami and complex savory notes.
- Cheese – Melts in for creaminess and a mild, peppery kick.
- Seasoning (Kosher salt, black pepper, cayenne pepper) - Used to season and balance all the flavors. Omit the cayenne pepper or increase for an extra kick of heat.
- Olive oil or melted butter– Tossed with the breadcrumbs to help them brown and crisp. You could use melted butter instead.
- Seasoned Breadcrumbs – Creates a flavorful, crunchy topping. If you use plain breadcrumbs, season them with Italian herbs, garlic powder, or paprika.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Cook the spinach according to the package directions. Squeeze out any excess liquid and reserve both the liquid and spinach. Set the spinach aside and then melt the butter in a large saucepan over medium heat.
- Add the shallots and cook until soft, about 2 minutes. Stir in the garlic, and cook for 1 minute until fragrant.
- Add the flour and stir for 30 seconds until smooth, but not brown. Reduce the heat to medium-low.
- While stirring, add in the reserved spinach liquid, milk, and Worcestershire sauce and cook for 2 minutes until smooth and free of lumps.
- Cook, stirring, until thick.
- Slowly stir in the cheese until melted.
- Fold in the spinach (cooked spinach and the fresh spinach leaves), then add the salt and pepper.
- In the meantime, combine the oil and the breadcrumbs.
- Remove the spinach mixture from the heat.
- Transfer the spinach filling to a greased casserole dish and spread it evenly.
- Top the spinach filling with the breadcrumbs.
- Preheat the broil to high and broil the assembled spinach Madeline for about 3 minutes, or until golden on the top. Serve immediately or follow further instructions in the recipe card for serving this side dish later.
🥫 Storage and reheating a spinach bake
Let the Spinach Madeline cool completely. Then, wrap it tightly in plastic wrap or put it in an airtight container. It will last for up to four days in the fridge.
For longer storage, freeze it for up to two months. To reheat, thaw it in the fridge overnight. Then, bake it covered in a preheated 350°F oven until hot. Remove the cover for the last few minutes to allow the topping to crisp up.
📚 Variations for Spinach Madeline
- Cheese and heat level: Instead of using pepper jack cheese in spinach Madeline, try Monterey Jack for no heat. You can also make a spinach Madeline with Velveeta and minced jalapeños for extra heat.
- Extra creamy: For a richer, creamier texture, substitute the whole milk with heavy cream, half-and-half, or evaporated milk. This is particularly good if you intend to make a spicy creamed spinach mixture as the added creaminess will help to balance the heat.
- Seasoning swaps: Add Cajun seasoning to this recipe to make a Cajun spinach side dish. Other ingredients, like diced andouille sausage, celery, and green bell pepper, will give this dish a Louisiana-style flavor.
👩🏻🍳 Tips for the ultimate spicy cheesy spinach
- Prep the spinach ahead of time and let it cool completely to make handling easier and avoid burning your hands.
- Always save the spinach cooking liquid to add deep flavor to the sauce. You can use broth as a substitute if it's accidentally discarded.
- Use freshly shredded cheese from a block for a smoother, creamier melt than pre-shredded cheese, which contains anti-caking agents.
- For a crispier topping, ensure your breadcrumbs are thoroughly tossed with the oil or melted butter before sprinkling.
- Taste and season the spinach mixture after adding the cheese, as the saltiness of the cheese can vary.
🤔 Spinach Madeline FAQs
Before you pick up your mixing spoon or fork, here are some common questions I get. This creamy dish is a mix of Southern and Italian flavors, straight from my kitchen to yours!
Absolutely! You can prepare the casserole up to two days in advance. Assemble it completely, cover it tightly, and refrigerate. When ready to serve, let it come to room temperature and bake until bubbly and golden. It actually tastes better after the flavors mingle a bit!
Yes, it freezes beautifully. After baking, cool it completely, wrap it well, and freeze it for up to three months. To reheat, thaw in the fridge overnight and warm in the oven until heated through. Perfect for busy holiday weeks or surprise guests!
Traditionally, Spinach Madeline is made with Velveeta for that creamy melt. We prefer using all Monterey Jack, or alternatively, equal parts shredded cheddar and Monterey Jack. For a bit of Italian flair, try Fontina. It’ll still be silky, cheesy, and delicious.
Of course! Simply cut the cayenne pepper in half or leave it out altogether. You can also swap in a dash of smoked paprika for gentle warmth instead of heat. The dish will still have tons of flavor without the kick.
Well, let’s just say it’s comfort food with vegetables! 🥬 While Spinach Madeline isn’t exactly a light dish—thanks to the butter, cheese, and creamy sauce—it does deliver a good dose of iron, vitamins, and fiber from the spinach. If you’d like to lighten it up, try using reduced-fat cheese, low-fat evaporated milk, or olive oil instead of butter. It’ll still be rich and satisfying, just a little easier on the waistline.
Spinach Madeline was created in the 1950s by Madeline Nevell Reymond of Baton Rouge, Louisiana. She created the recipe while trying out spinach and cheese. Then, she shared it in the Junior League of Baton Rouge’s well-known River Road Recipes cookbook. The dish became such a hit that it was named after her — and it’s been a Southern favorite ever since!
This creamy casserole pairs beautifully with roast turkey, baked ham, pork tenderloin, or roast chicken. For a lighter meal, try it alongside grilled fish and a crisp green salad. It’s also divine with mashed potatoes or a slice of crusty Italian bread. Buon appetito, y’all!
📗 Recipes Similar to Baked Spinach Madeline
These three sides, like this easy spinach Madeline, deliver classic comfort with their creamy, cheesy, and savory profiles. Great for Thanksgiving, Christmas, or any time you need a tasty vegetable side for your main meal!
- Sweet Onion Casserole - This classic casserole layers sweet onions with herbs and spices. It is topped with a mix of cheeses and a golden, buttery crust
- Sweet Potato Casserole With Bacon - This dish gives a savory twist to the classic recipe. It combines sweet potatoes with smoky bacon and spicy chipotle. All of this is topped with a buttery breadcrumb layer.
- Oven Baked Zucchini - This method is easy and tasty. It will make zucchini that's full of flavor disappear from your plate.
🍽 What to serve with Baked Spinach Madeline
Spinach Madeline is a versatile side that complements simple mains like roasted or baked chicken, salmon, or pork tenderloin, while a slice of crusty garlic bread or bacon cheddar bread is perfect for savoring the rich, cheesy sauce.
This spinach Madeline is also delicious as an appetizer or snack, enjoyed as a dip with crostini!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Microwave or saucepan – Used to initially cook the frozen spinach according to package directions.
- Large saucepan – The primary pot for making the roux, sauce, and combining all the ingredients.
- Baking dish – The greased casserole dish you transfer the final mixture into for baking.
- Wooden Mixing spoon - Ideal for stirring the roux and sauce to prevent lumps and ensure even cooking.
- Measuring dry cups and spoons – Essential for accurately measuring the flour, cheese, and seasonings.
- Chef's knife – Used to finely mince the fresh garlic and shallot.
- Cutting board – Provides a stable surface for prepping your aromatics like garlic and shallots.
- Oven – Used to broil the assembled dish at the end for a golden, crispy topping.
📞 Chiacchierata (chat)
When we spend time down on Saint Sions Island, Sunday luncheons have a way of turning into little celebrations. One sunny afternoon, a dear friend brought a bubbling casserole to the table. Its aroma drifted through the screen door. It smelled of spinach, cheese, and a hint of spice. One bite and I was hooked. The dish was Spinach Madeline, a classic from Louisiana. It felt familiar, like the Italian spinach bakes my Mamma made, but with a Southern twist.
From that moment, I knew I had to make it my own—adding a sprinkle of Italian soul while keeping all that down-home charm. Now it's a holiday favorite that keeps appearing at Sunday dinners, potlucks, and "company's coming" nights. Honestly, it's just too good to save for Christmas.
So whether it's a holiday spread or just a cozy Sunday cena (dinner), let this little casserole bring a smile to your kitchen. Don't be surprised if it becomes your new "special request" dish year-round.
From my cucina on Saint Simons Island to yours—may your casseruole (casseroles) be creamy, your friends and family nearby, and your piatti (plates) always full.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Spinach Madeline
Equipment Needed
Ingredients
- 24 oz frozen chopped spinach 2 (12-oz pkgs.)
- ½ cup baby spinach leaves
- 4 Tbsp. unsalted butter
- ½ cup one large shallot finely chopped
- 2 cloves garlic minced
- 2 Tbsp. all-purpose flour
- ½ cup spinach liquid
- ½ cup whole milk
- 1 Tbsp. Worcestershire sauce
- 8 oz. pepper Jack cheese shredded
- ¼ tsp. Kosher salt or to taste
- ¼ tsp. black pepper
- ¼ tsp. cayenne pepper
- 2 Tbsp. Melted unsalted butter or olive oil
- ⅓ cup Italian seasoned breadcrumbs
Instructions
- Cook spinach: Cook the spinach according to package directions. Squeeze out excess liquid and reserve. Set the spinach aside.
- Start sauce: Melt butter in a large saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Stir in the garlic, and cook until fragrant, about 1 minute.
- Add the flour and stir until smooth, but not brown, about 30 seconds. Reduce the heat to medium-low.
- Cook sauce, add cheese and spinach: While stirring, slowly add the reserved spinach liquid, milk, and Worcestershire sauce. Stir continuously to avoid any lumps. Cook until smooth and thick, about 2 minutes.
- Add the cheese a handful at a time, stirring continuously until it is fully melted. Fold in the cooked spinach and spinach leaves. Add salt and pepper.
- Fill dish: Transfer to a 1 ½-quart vegetable-sprayed casserole dish.
- To serve immediately: Preheat the broiler to high. Combine the oil and breadcrumbs in a small bowl. Top the casserole with the breadcrumbs, and broil until golden, about 3 minutes.
- Combine the oil and breadcrumbs in a small bowl. Top the casserole with the breadcrumbs, and broil until golden, about 3 minutes.
- To serve the following day: Preheat the oven to 350°F. Place the casserole dish, covered, in the oven, and heat through, 20 to 25 minutes.
- Remove from the oven. Combine the oil and breadcrumbs in a small bowl. Top the casserole with the breadcrumbs, and broil until golden, about 3 minutes.
Notes
👩🏻🍳 Tips for the ultimate spicy cheesy spinach
- Prep the spinach ahead of time and let it cool completely to make handling easier and avoid burning your hands.
- Always save the spinach cooking liquid to add deep flavor to the sauce. You can use broth as a substitute if it's accidentally discarded.
- Use freshly shredded cheese from a block for a smoother, creamier melt than pre-shredded cheese, which contains anti-caking agents.
- For a crispier topping, ensure your breadcrumbs are thoroughly tossed with the oil or melted butter before sprinkling.
- Taste and season the spinach mixture after adding the cheese, as the saltiness of the cheese can vary.
Marisa Franca
We love this vegetable side so much that we make it throughout the year. It tastes so good that we even serve it with crostini as an appetizer.