 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 14 1/4 | leaves | Spinach, frozen, chopped, thawed and well drained | 1/3 | cup | skim milk | 1/8 | teaspoon | mustard, dry | 1/8 | teaspoon | garlic powder | 2 2/3 | dash | Red pepper, flakes | 1/3 | slice, medium (1/8" thick) | Onion, chopped yellow | 1/4 | pat (1" sq, 1/3" high) | butter | 1/2 | tablespoon | butter melted | 1/2 | tablespoon | all-purpose flour | 1/8 | Usda default (100 gm - 4 oz) | Velveeta cheese 2% | 2/3 | ounce | low fat shredded cheddar cheese, extra-sharp | 1/3 | ounce | monterey jack cheese - shredded | 1/2 | slice (1 oz) | monterey cheese for topping |
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Steps
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Sequence
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Step
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| | 1 | Thaw spinach and squeeze as much excess water as possible from it | | 2 | Heat milk and spices in a 4 qt. saucepan on medium heat to just below a boil then reduce heat and simmer. | | 3 | Sauté chopped onion in 1/2 TBSP butter on medium heat for 5-8 minutes. Add onion to saucepan | | 4 | Combine the 2 1/2 TBSP melted butter with the flour in a small saucepan. Mix until completely blended and cook on low heat 2-3 minutes. | | 6 | Remove from heat and add cheese to milk mixture. Mix until all the cheese is melted and blended into the sauce. | | 7 | Allow to cool for 15 minutes then add drained spinach to cheese sauce and mix till completely blended. | | 8 | Spoon into a casserole sprayed with cooking spray and top with grated Monterey jack cheese. | | 9 | Bake at 350 for 12-15 minutes, or until hot and bubbly | | 10 | This can be served as a side dish or as an appetizer with tortilla chips. |
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