Ingredients
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5 (10 ounce) packages frozen chopped spinach
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4 1/2 cups milk
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1 teaspoon dry mustard
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1 teaspoon garlic powder
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1 1/2 teaspoons crushed red pepper flakes
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1/2 medium yellow onion, chopped
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1 tablespoon butter
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5 tablespoons melted butter
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6 tablespoons flour
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8 ounces Velveeta cheese (cubed)
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8 ounces cheddar cheese (cubed)
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4 ounces monterey jack cheese (cubed)
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1 1/2 cups grated monterey jack cheese, for topping
Instructions
- Thaw spinach.
- Squeeze as much excess water as possible from spinach.
- Heat milk and spices in a 4 qt.
- saucepan on medium heat to just below a boil.
- Reduce and simmer.
- Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes.
- Add onion to saucepan.
- Combine the 5 TBSP melted butter with the flour in a small saucepan.
- Mix until completely blended.
- Cook on low heat 2-3 minutes.
- Add to milk in saucepan and mix.
- Continue to cook until sauce thickens.
- Cut 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 cheese is melting.
- Remove from heat.
- Allow to cool for 15 minutes.
- Add drained spinach to cheese sauce and mix till completely blended.
- Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese.
- Bake at 350 for 12-15 minutes, until hot and bubbly.
- This can be served as a side dish or as an appetizer with tortilla chips.