Calhoun's Spinach Maria Recipe
This creamy, cheesy Spinach Maria recipe is inspired by the famous side dish from Calhoun's Restaurant in Gatlinburg, Tennessee. Made with spinach, three cheeses, and a homemade cheese sauce, it's the perfect holiday side dish for Thanksgiving, Christmas, Easter, and family dinners.
Equipment
- Large stockpot (or Dutch oven)Medium saucepanWhiskMixing spoon or silicone spatula9x13-inch baking dishMeasuring cups and spoons
Ingredients
- 50 oz. frozen chopped spinach 5 bags (10-ounce) - thawed and well drained
- 4&1/2 cups whole milk
- 1 tsp. dry mustard
- 1 tsp. garlic powder
- 1&3/4 tsp. crushed red pepper flakes
- ½ medium yellow onion, diced
- 1 tbsp. olive oil
- 5 tbsp. butter, melted
- 6 tbsp. all-purpose flour
- 8 oz. Velveeta cheese, cubed
- 8 oz. cheddar cheese, cubed
- 4 oz. Monterey Jack cheese, cubed
- 3 cups shredded Monterey Jack cheese divided
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking dish.
- Heat the olive oil in a skillet over medium heat.
- Add the diced onion and cook until soft and translucent.
- In a large stockpot, combine the milk, dry mustard, garlic powder, crushed red pepper flakes, and cooked onion.
- Bring to a gentle simmer.
- In a medium saucepan, whisk together the melted butter and flour over low heat.
- Cook, stirring constantly, for 3–4 minutes to form a smooth roux.
- Whisk the roux into the simmering milk mixture.
- Continue stirring until the sauce thickens.
- Add the cubed Velveeta, cheddar, Monterey Jack, and 1½ cups shredded Monterey Jack cheese.
- Stir until completely melted and smooth.
- Remove the sauce from the heat and let it rest for 10 minutes.
- Fold in the well-drained spinach until evenly combined.
- Transfer the mixture to the prepared baking dish.
- Sprinkle the remaining 1½ cups shredded Monterey Jack cheese over the top.
- Bake for 15–20 minutes, or until hot, bubbly, and the cheese has melted. Serve warm.
Notes
- Drain the spinach extremely well before adding it to the cheese sauce. Excess moisture can make the casserole watery.
- Use your largest stockpot. This recipe makes a generous amount and becomes very full once the spinach is added.
- Cooking the onion until translucent gives the casserole a smoother texture and sweeter flavor.
- Leftovers make an incredible warm dip served with toasted French bread or buttery crackers.
Nutrition
Calories: 635kcalCarbohydrates: 35gProtein: 37gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 124mgSodium: 958mgPotassium: 1194mgFiber: 4gSugar: 23gVitamin A: 15741IUVitamin C: 7mgCalcium: 1198mgIron: 3mg
Tried this recipe?Let us know how it was!