Spinach Madeline (low FODMAP)

30 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Vegetarian • Serves 6 • Ok to make-ahead: Steps 1 - 5

Spinach Madeline has been a holiday standard for decades. It's present at Christmas, Easter, New Years, and, of course, Thanksgiving. But why save it for the holidays? It’s a simple and delicious vegetable side dish that deserves a place at the table more than a few times a year! It could even serve as a wonderful vegetarian main course. Spinach Madeline improves with time so making it a day ahead is, not only a great time saver but a great way to have the best-tasting spinach Madeline.

Ingredients

2 packages frozen chopped spinach

4 tablespoons butter

2 tablespoons gluten-free flour

1 bunch green onions (green part only) chopped

1/2 cup lactose-free whole milk or half and half, or heavy cream

1/2 cup of the liquid reserved from cooking the spinach

1/2 teaspoon fresh ground pepper

3/4 teaspoon celery salt

3/4 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)

Kosher salt to taste

1 teaspoon gluten-free Worcestershire sauce

6 ounces pepper jack cheese, grated

2 slices real sourdough bread

2 tablespoons butter

1/2 cup freshly grated parmesan cheese

Directions

(1) Prepare: Preheat the oven to 350 degrees F and butter a 1 1/2 quart baking dish.

(2) Cook spinach: Cook according to the directions on the package. Remove from heat and drain, reserving 1/2 cup of the liquid from cooking the spinach.

(3) Make breadcrumbs: Cut the sourdough into chunks, then run it through the food processor to turn it into crumbs. Melt the butter and pour over the bread crumbs. Toss until well mixed. Add the parmesan cheese and toss again.

(4) Make cream sauce: Melt butter in a saucepan over low heat. Add flour, whisking until blended and smooth, but not brown. Add green onions, and cook until they start to soften. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and grated cheese. Stir until the cheese is melted.

(5) Add spinach: Combine with cooked spinach. Pour into the prepared baking dish. If you’re going to cook and serve right away, top with buttered breadcrumbs. If not, leave those off for now.

Make-ahead note: At this point, you may put the bread crumbs in an airtight container and cover the spinach mixture and refrigerate or freeze until you’re ready to bake. The flavor is actually improved if you make it a day ahead so add this to your list of make-aheads for your next gathering.

(6) Finish: Add the buttered breadcrumbs to the top of the spinach mixture and bake at 350ºF until heated through and bubbly, about 15-20 minutes.

(7) Plate and serve: Serve as a wonderfully warm and comforting vegetarian side dish.

Eat and enjoy every bite because you can!

This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ vegetarian recipes you might enjoy