 | 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
| | | | 710 | leaves | Spinach, frozen, chopped, thawed and well drained | 4 2/3 | quarts | skim milk | 1 1/4 | tablespoons | mustard, dry | 1 1/3 | tablespoons | garlic powder | 2 1/8 | tablespoons | Red pepper, flakes | 1 1/2 | large | Onion, chopped yellow | 1/4 | cup | butter | 1 1/3 | cups | butter melted | 1 1/2 | cups | all-purpose flour | 8 1/3 | Usda default (100 gm - 4 oz) | Velveeta cheese 2% | 3 7/8 | cups, melted | low fat shredded cheddar cheese, extra-sharp | 2 3/4 | packages (6 oz) | monterey jack cheese - shredded | 5 1/3 | cups, diced | 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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