Spinach Madeline
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Ingredients
- 2 táblespoons extrá virgin olive oil
- 1 smáll onion, chopped finely (ábout ½ cup)
- 2 táblespoons unbleáched áll-purpose flour
- ½ cup milk
- ¼ cup spinách cooking liquid
- 1 teáspoon Worcestershire sáuce
- ¾ teáspoon celery sált
- ¾ teáspoon gárlic sált
- ½ teáspoon freshly ground bláck pepper
- Kosher sált, to táste
- ¾ cup pepperjáck cheese
- 12 oz. frozen chopped spinách, tháwed ánd dráined (with dráined liquid reserved)
- ¼ cup pepperjáck cheese, for topping
- Preheát the oven to 425°F. Spráy á 1.5 qt. báking dish with nonstick cooking spráy, ánd set áside.
- In á lárge skillet over medium-high heát, heát the olive oil.
- When the olive oil is simmering, ádd the onion, stirring in the pán until it hás softened.
- Meásure in the flour, ánd stir until the onions áre coáted. Cook for á few minutes until the flour begins to turn golden brown.
- Slowly pour in the milk ánd spinách liquid, stirring constántly until the sáuce thickens. ádd the Worcestershire, celery sált, gárlic sált ánd bláck pepper. Táste ánd ádd kosher sált if necessáry.
- Remove from the heát, ánd ádd the ¾ cup of pepperjáck cheese ánd the cooked, dráined spinách. Stir until the ingredients háve melted together, then tránsfer to the prepáred báking dish.
- Once the mixture is in the báking dish, sprinkle the ádditionál pepperjáck on top of the cásserole, ánd tránsfer to the oven, báking for 30-40 minutes, or until the cheese is browned.
- Serve wárm, ánd enjoy!
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