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Recipes - Light Spinach Maria

Recipe Name

Light Spinach Maria

Submitted by

Mike Herrin

Recipe Description

Lighter Version of Calhous' Spinach Maria -- adapted from knoxnews.com blog " Stirring the pot".

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	15	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



3	packages (10 oz)	Spinach, frozen, chopped, thawed and well drained
2 1/4	cups	skim milk
1/2	teaspoon	mustard, dry
1/2	teaspoon	garlic powder
3/4	teaspoon	Red pepper, flakes
1/4	medium (2-1/2" dia)	Onion, chopped yellow
1/2	tablespoon	butter
2 1/2	tablespoons	butter melted
3	tablespoons	all-purpose flour
1	Usda default (100 gm - 4 oz)	Velveeta cheese 2%
4	ounces	low fat shredded cheddar cheese, extra-sharp
2	ounces	monterey jack cheese - shredded
3/4	cup, shredded	monterey cheese for topping

Steps

Sequence	Step

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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