- Feb 5, 2002
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Recipe courtesy of Mrs. Beverly Bartol. Serves 5 to 6. For a larger serving, just double all of the ingredients and use 2 casseroles.
This may be served immediately or put into a casserole and topped with buttered breadcrumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen.
Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid from spinach slowly, stirring constantly to avoid lumps. Add milk.
Cook until smooth and thick; continue stirring. Add seasonings and cheese that has been cut into small pieces. Stir until melted. Combine with cooked spinach.
This may be served immediately or put into a casserole and topped with buttered breadcrumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen.
- 2 packages frozen chopped spinach (20 oz. total)
- 3/4 teaspoon celery salt
- 4 tablespoons butter
- 3/4 teaspoon garlic salt
- 2 tablespoons flour
- Salt to taste
- 2 tablespoons chopped onion
- 6 ounces Pepper Jack cheese
- 1/2 cup evaporated milk
- 1 teaspoon Worcestershire sauce
- Red pepper to taste
- 1/2 teaspoon black pepper
Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid from spinach slowly, stirring constantly to avoid lumps. Add milk.
Cook until smooth and thick; continue stirring. Add seasonings and cheese that has been cut into small pieces. Stir until melted. Combine with cooked spinach.
