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 Prep Time (minutes) 30 Cook Time (minutes) 15 Ready In (minutes) 45

Ingredients Amount 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.