• 8servings
  • 30minutes
  • 360calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups milk

  2. 1/2 teaspoon dry mustard

  3. 1/2 teaspoon garlic salt

  4. 1 tablespoon butter

  5. 1/2 cup chopped onion

  6. 3 tablespoons melted butter

  7. 3 tablespoons all-purpose flour

  8. 3/4 pound Cheddar cheese, cubed

  9. 3 (10 ounce) packages frozen chopped spinach, thawed and drained

  10. 1 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium saucepan over low heat, combine milk, dry mustard and garlic salt. Bring to a slow boil and simmer for 2 minutes.

  3. In a small skillet or saucepan heat 1 tablespoon butter over medium heat. Saute onion until browned; stir into milk.

  4. In a small skillet or saucepan combine 3 tablespoons melted butter with flour. Cook over medium-low heat until thickened; stir into milk.

  5. To the milk mixture add the Cheddar cheese, mixing well to melt. Stir in spinach. Pour mixture into a 9x13 inch casserole dish and sprinkle with Monterey Jack cheese.

  6. Bake in preheated oven for 10 minutes, or until heated through.


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