| | Directions | | Thaw spinach in refrigerator for 24 hours. Squeeze as much excess water as possible out of the spinach. Heat milk and spices in 4 quart saucepan on medium heat to just below a boil (190°), then reduce heat and simmer. Finely chop onion and sauté it in 1 T. butter on medium heat for 5-8 minutes. Add to saucepan. Combine the 5 T. melted butter with the flour in a small sauté pan (this is the first step in making a roux, which will thicken the sauce.) Cook on low heat 3-4 minutes to make roux. Add roux to milk in saucepan and mix well. Cook until sauce thickens. Cut the Velveeta, cheddar and jack cheeses into small cubes and add to saucepan. Continue to mix until all the cheese is completely melted and blended into the sauce. Be careful not to burn the sauce while the cheese is melting. Remove from heat. Allow to cool for 1 minute. Add drained spinach to cheese sauce, mix until completely blended. Spoon into a 11" x 9" x 2" or larger casserole and top with grated Monterrey Jack cheese. Bake at 350° for 12-15 minutes, until hot and bubbly. Yield: 12 servings. |
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| Ingredients | | - |  | 5 packages frozen chopped spinach (10 ounce pkgs) |
| - | | 4 1/2 cups milk |
| - | | 1 teaspoon Dry Mustard |
| - | | 1 teaspoon granulated garlic |
| - | | 1 3/4 teaspoons crushed red pepper |
| - | | 1/2 yellow onion (medium) |
| - | | 1 tablespoon butter |
| - | | 5 tablespoons melted butter |
| - | | 6 tablespoons flour |
| - | | 8 ounces Velveeta Cheese |
| - | | 8 ounces cheddar cheese |
| - | | 4 ounces Monterrey Jack cheese |
| - | | 1 1/2 cups grated Monterrey Jack cheese for topping |
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