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Author Notes: The recipe was first published in 1959 by the Junior League of Baton Rouge in its first community cookbook, River Road Recipes I. —Food52
Food52 Review: A staple at my Louisiana family's Thanksgiving table. If you can't find jalapeño cheese, substitute with 4 ounces cubed Velveeta cheese and 2 minced jalapeños. —Katie Macdonald
Serves 5 to 6
- 2 packages frozen chopped spinach
- 4 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons chopped onion
- 1/2 cup evaporated milk
- 1/2 cup vegetable liquor (the liquid reserved from cooking the spinach)
- 1/2 teaspoon black pepper
- 3/4 teaspoon celery salt
- 3/4 teaspoon garlic salt
- salt to taste
- 1 teaspoon Worcestershire sauce
- 6 ounces jalapeño cheese, cubed
- Red pepper to taste
- Buttered breadcrumbs for topping
- Cook spinach according to directions on package. Drain and reserve liquor.
- Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion, and cook until soft but not brown.
- Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese, which has been cut into small pieces. Stir until melted.
- Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered breadcrumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.
- This recipe is a Community Pick!