Spinach Casserole

• 2 pkg. frozen chopped spinach
• 4 Tbsp. butter
• 2 Tbsp. flour
• 2 Tbsp. chopped onion
• 1/2 c. evaporated milk
• 1/2 c. vegetable liquor
• 1/2 tsp. black pepper
• 3/4 tsp. celery salt
• 3/4 tsp. garlic salt
• salt to taste
• 1/2 roll Velveeta Meximelt
• 1 tsp. Worcestershire sauce
• red pepper to taste

1. Cook spinach according to directions on package; drain and reserve liquor.
2. Melt butter in saucepan over low heat.
3. Add flour, stirring until blended and smooth, but not brown.
4. Add onion; cook until soft, but not brown.
5. Add vegetable liquid slowly, stirring constantly to avoid lumps.
6. Cook until smooth and thick; continue stirring.
7. Add seasonings and cheese, which has been cut into small pieces.
8. Stir until melted.
9. Combine with cooked spinach.
10. Serves 5 to 6.

spinach, butter, flour, onion, milk, vegetable liquor, black pepper, celery salt, garlic salt, salt, roll, worcestershire sauce, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007679 (may not work)