Shelly's Recipe

SPINACH MARIA

Category: Spinach

5 (10 oz) pkg frozen chopped spinach
4 1/2 cups milk
1 tsp dry mustard
1 tsp garlic powder
1 1/2 tsp crushed red pepper flakes
1/2 medium yellow onion, chopped
1 tbsp butter
5 tbsp melted butter
6 tbsp flour
8 oz Velveeta cheese (cubed)
8 oz cheddar cheese (cubed)
4 oz Monterey jack cheese (cubed)
1 1/2 cups grated Monterey jack cheese, for topping

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.

NOTE: This can be served as a side dish or as an appetizer with tortilla chips. Serves 12