The recipe was first published in 1959 by the Junior League of Baton Rouge in its first community cookbook, River Road Recipes I. —Food52
Test Kitchen Notes
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
5 to 6
packages frozen chopped spinach
vegetable liquor (the liquid reserved from cooking the spinach)
salt to taste
jalapeño cheese, cubed
Red pepper to taste
Buttered breadcrumbs for topping
In This Recipe
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.