Makes 8 servings Once you get an all-purpose recipe, you use it and use it and use it. Spinach Isabel is always on the Christmas Eve buffet at Peggy Sweeney McDonald’s family gathering in New Orleans, Louisiana, along with the family’s traditional Maque Choux (page 175). Don’t feel bound by tradition to serve turkey and ham during the holidays—serve what your crowd enjoys. Rib roast and crown roast of pork are just as celebratory and sure to make a memorable impression. And there’s absolutely nothing wrong with lasagna or even red and green Christmas tamales.
2 (10-ounce) packages frozen chopped spinach
4 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped onion
½ cup evaporated milk
½ teaspoon ground black pepper
¾ teaspoon celery salt
¾ teaspoon garlic salt
Salt, to taste
1 teaspoon Worcestershire sauce
Cayenne pepper or hot pepper sauce, to taste
6 ounces Mexican processed cheese loaf, cut into small pieces
1 cup buttered bread crumbs
Cook the spinach according to the package directions. Drain, reserving ½ cup of the cooking liquid.
Melt the butter in a medium saucepan over low heat. Add the flour and stir until blended and smooth. Add the onion and cook until soft but not brown. Add the milk and the reserved spinach cooking liquid, stirring constantly to prevent lumps. Cook, stirring, until smooth and thick. Add the pepper, celery salt, garlic salt, salt, Worcestershire sauce, cayenne pepper, and cheese. Heat, stirring, until the cheese melts. Combine the sauce with the cooked spinach.
Pour the mixture into a 2-quart baking dish. Top with the buttered bread crumbs. Refrigerate for at least 8 hours.
Remove the casserole from the refrigerator and let it come to room temperature. Preheat the oven to 350 degrees. Bake the casserole for 25 to 30 minutes, until warm and bubbly.
Makes 8 servings
Notes: The recipe can be doubled. The whole dish can be made ahead of time and frozen. Spinach Isabel can also be served as a dip with crackers.