Recipe by Miss Annie
This is my adaptation of the recipe in the River Road Recipes cookbook from the Junior League of Baton Rouge, La. This has been around at least since the 1960's and is still a favorite. It tastes better the next day after it is made. It freezes beautifully.
- 2 (566.99 g) package frozen chopped spinach
- 59.16 ml butter
- 29.58 ml flour
- 29.58 ml chopped onions
- 118.29 ml evaporated milk
- 2.46 ml garlic salt
- 2.46 ml celery salt (or you can use 1/4 tsp. garlic powder)
- 2.46 ml pepper
- 4.92 ml Worcestershire sauce
- 149.68 g hot monterey jack pepper cheese, cut into small chunks
- breadcrumbs, for topping
Directions See How It's Made
- Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
- Melt butter in saucepan over low heat.
- Whisk in flour until smooth.
- Add onion; cook until soft but not brown.
- Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened.
- Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
- Combine with spinach.
- Pour into a 1 1/2-quart casserole and top with crumbs.
- Bake at 350ºF until heated through and bubbly, about 15-20 minutes.