Recipe Reprinted with permission from Chyrel's Kitchen.
2 10 oz. packages frozen chopped spinach
4 tablespoons margarine
2 tablespoons flour
2 tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup vegetable liquid
1/2 teaspoon black pepper
3/4 teaspoon celery salt
3/4 teaspoon garlic powder
Salt to taste
6 oz. roll jalapeno cheese, cut into small pieces
1 teaspoon Worcestershire sauce
Red pepper to taste
Cook spinach according to package directions. Drain and reserve liquid. Melt margarine in saucepan. Add flour, stir until blended and smooth. Do not brown. Add onion and cook until soft, not brown. Add liquid slowly, stirring constantly. Cook until smooth and thick. Add seasonings and cheese. Stir until melted. Combine with cooked spinach. Put in buttered casserole, top with buttered bread crumbs. Flavor is improved if this is left in refrigerator, covered, overnight. This may also be frozen. Bake at 350 degrees for one hour. Two pints small oysters, drained, may be added when you add the cooked spinach.
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