Scalloped Potatoes And Spinach

• 5 medium potatoes, peeled and sliced 1/4-inch thick
• 1/4 c. water
• 1/8 tsp. salt
• 1/3 c. chopped onion
• 3 Tbsp. margarine or butter
• 3 Tbsp. flour
• 2 c. milk
• 3/4 c. shredded Cheddar cheese
• 1/2 (10 oz.) pkg. frozen spinach, thawed and well drained
• 1 Tbsp. chopped pimiento
• paprika

1. In a 2-quart microwavesafe casserole, microcook the sliced potatoes, water and salt, covered, on 100% power for 8 to 10 minutes, or until potatoes are just tender, stirring twice. Drain; remove from casserole and set aside.
2. In small casserole, cook onion in margarine, covered, on High 2 to 3 minutes.
3. Stir in flour.
4. Add milk all at once; stir to combine.
5. Cook, uncovered, on High for 6 minutes or until thickened and bubbly, stirring every minute until sauce starts to thicken, then every 30 seconds. Add cheese; stir until melted.
6. Stir in the cooked potatoes, spinach and pimiento.
7. Cook, covered, on High for 1 to 2 minutes. Sprinkle with paprika.
8. Makes 8 servings.

potatoes, water, salt, onion, margarine, flour, milk, cheddar cheese, frozen spinach, pimiento, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=951141 (may not work)