River Road Spinach Madeleine

• 2 (10 ounce) packages frozen chopped spinach
• 4 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons chopped onions
• 1/2 cup evaporated milk
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt (or you can use 1/4 tsp. garlic powder)
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1/3 lb hot monterey jack pepper cheese, cut into small chunks
• breadcrumbs, for topping

1. Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
2. Melt butter in saucepan over low heat.
3. Whisk in flour until smooth.
4. Add onion; cook until soft but not brown.
5. Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened.
6. Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
7. Combine with spinach.
8. Pour into a 1 1/2-quart casserole and top with crumbs.
9. Bake at 350u0b0F until heated through and bubbly, about 15-20 minutes.

spinach, butter, flour, onions, milk, garlic salt, celery salt, pepper, worcestershire sauce, hot monterey, breadcrumbs

Taken from www.food.com/recipe/river-road-spinach-madeleine-42065 (may not work)