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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Creamy, cheesy baked spinach. Made it for yesterday's Thanksgiving dinner. Everyone loved it! This is from another site, but I can't remember which one.... Ingredients:
2 1/2 cups milk |
1/2 tsp. dry mustard |
1/2 tsp. garlic salt (i used 1/4 tsp. garlic powder instead) |
1 tbsp. butter |
1/2 cup chopped onion |
3 tbsp. melted butter |
3 tbsp. flour |
3/4 lb cheddar cheese (i used velveeta) |
3 (10 oz.) pkgs frozen cut spinach, thawed and drained well |
1 cup shredded montery jack cheese |
french fried onions (optional, i put these on top) |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium saucepan over low heat, combine milk, dry mustard, and garlic salt or powder.
3. Bring to a slow boil and simmer for 2 minutes.
4. In a small skillet or saucepan heat 1 Tbsp. of butter over medium heat. Saute the chopped onion until browned; stir into milk
5. In a small skillet or saucepan combine 3 Tbsp melted butter with the flour. Cook over med-low heatuntil thickened; stir into milk.
6. To the milk mixture add the cheddar (or Velveeta), mixing well to melt.
7. Pour over the thawed and well drained spinach and mix well.
8. Pour mixture into a 9 X 13 in. sprayed casserole dish and sprinkle with the Monterey Jack and onions, if using.
9. Bake in preheated oven for about 25 to 30 minutes, until bubbly and slightly browned.
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