 | 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
| | | | 28 1/3 | leaves | Spinach, frozen, chopped, thawed and well drained | 1 | package (10 oz) | frozen spinach | 3/4 | cup | skim milk | 1/8 | teaspoon | mustard, dry | 1/4 | teaspoon | red pepper flakes | 1/8 | teaspoon | garlic powder | | | Yellow onion, chopped | 1/2 | pat (1" sq, 1/3" high) | butter | 1 | tablespoon | all-purpose flour | 1/3 | Usda default (100 gm - 4 oz) | Velveeta cheese 2% | 1/4 | cup, diced | low fat shredded cheddar cheese, extra-sharp | 2/3 | ounce | monterey jack cheese - shredded | 1/4 | cup, shredded | monterey jack cheese - shredded | 3/4 | cup | skim milk | 28 1/3 | leaves | Spinach, frozen, chopped, thawed and well drained | 7/8 | tablespoon | butter melted |
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Steps
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Sequence
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Step
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| | 1 | Thaw spinach. | | 2 | Squeeze as much excess water as possible from spinach | | 3 | Heat milk and spices in a 4 qt. saucepan on medium heat to just below a boil. | | 4 | Reduce and simmer. | | 6 | Add onion to saucepan | | 7 | Combine the 2 1/2 TBSP melted butter with the flour in a small saucepan. | | 8 | Mix until completely blended. | | 9 | Cook on low heat 2-3 minutes. | | 10 | Add to milk in saucepan and mix. | | 11 | Continue to cook until sauce thickens | | 12 | Add cheese to saucepan | | 13 | Continue to mix until all the cheese is completely melted and blended into the sauce | | 15 | Remove from heat | | 16 | Allow to cool for 15 minutes | | 17 | Add drained spinach to cheese sauce and mix till completely blended | | 18 | Spoon into a casserole coated with cooking spray and top with grated Monterey jack cheese | | 19 | Bake at 350 for 12-15 minutes, or until hot and bubbly | | 20 | This can be served as a side dish or as an appetizer with tortilla chips |
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