re: T-Giving in July

Spinach Madeline is tGOAT thanksgiving side. SM >> GBC

Makes about 8 servings

2 packages frozen chopped spinach
4 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped onions
1/2 cup evaporated milk
1/2 cup vegetable liquid
1/2 teaspoon black pepper
3/4 teaspoon celery salt
3/4 teaspoon garlic salt
Salt to taste
6 ounces pasteurized processed Mexican-style cheese, such as Velveeta Mexican mild, cut into small pieces
1 teaspoon Worcestershire sauce
Cayenne to taste
Buttered bread crumbs (optional)
Coat a casserole dish with nonstick spray, and preheat oven to 350 degrees.

Cook the spinach according to package directions. Drain and reserve the liquid from the pot. Melt the butter in a saucepan over low heat. Add the flour, stirring until blended and smooth, but not brown. Add the onions and cook until soft but not brown. Add the milk and one-half cup of the reserved liquid from the spinach pot. Stir constantly to avoid any lumps. Cook, stirring, until smooth and thick. Add the seasonings and cheese and stir until the cheese is completely melted.

Pour into the casserole dish and top with buttered bread crumbs. Bake until bubbly, about 30 minutes. Serve warm.