Spinach Maria
It's the most-searched-for holiday dish in Tennessee, and for good reason—this twist on creamed spinach is extra cheesy and has a slightly spicy kick.
Ingredients
- 6 tbspButter, divided
- 0.5Yellow Onion, diced
- 4 cupWhole Milk
- 2 tspGarlic Powder
- 1 tspRed Pepper Flakes, crushed
- 1 tspMustard Powder
- 5 packagefrozen spinach, thawed
- 5 tbspFlour
- 1 cupVelveeta, cut into slices
- 1 cupsharp Cheddar, shredded
- 1.5 cupMonterey Jack Cheese, grated divided
Instructions
- 1
Preheat oven to 350°.
- 2
In a large saucepan over medium heat, melt 1 tablespoon butter. Add onion and cook until softened and lightly golden, 4 to 5 minutes.
- 3
Add milk, garlic powder, red pepper flakes and mustard powder to saucepan. Bring the mixture to a boil, stirring regularly. As soon as it starts to boil, reduce heat to simmer, leaving it to thicken.
- 4
Melt remaining 5 tablespoons butter in a smaller saucepan, then sprinkle in flour and stir to form a paste, cooking over low heat for 2 to 3 minutes. Add mixture to the large saucepan and stir to combine.
- 5
Reduce heat on the large saucepan to medium, then gradually add Velveeta and cheddar, stirring regularly so it melts, creating a thick sauce. Add in 1/2 cup Monterey Jack cheese. Once all of the cheese has melted, remove saucepan from heat.
- 6
Drain any excess water from the thawed spinach. Add it to the cheese sauce, mixing to combine. Pour the mixture into a large casserole dish and top with remaining Monterey Jack cheese. Cook in the oven for 15 to 17 minutes, or until cheese has melted and mixture is bubbling slightly.