Spinach Madeline

• 3 pkg. frozen, chopped spinach
• 4 Tbsp. butter or margarine
• 2 Tbsp. flour
• 2 Tbsp. chopped onion
• 1/2 c. evaporated milk
• 1/2 c. liquid from spinach
• 1/2 tsp. pepper
• 3/4 tsp. celery salt
• 3/4 tsp. garlic salt
• 2 Tbsp. chopped jalapenos
• 3/4 lb. Velveeta, diced
• 1 tsp. Worcestershire

1. Cook spinach; drain and reserve liquid.
2. Melt butter in saucepan over low heat.
3. Add flour, stirring until blended and smooth, not brown.
4. Add onion and cook until soft, not brown.
5. Add both liquids slowly, stirring constantly to avoid lumps.
6. Cook until smooth and thick.
7. Continue stirring.
8. Add seasonings and cheese.
9. Stir.
10. Combine with spinach.
11. Serve immediately or put in casserole dish and top with buttered bread crumbs.
12. Best done the day before and you can freeze it, too!

frozen, butter, flour, onion, milk, liquid from spinach, pepper, celery salt, garlic salt, jalapenos, worcestershire

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872277 (may not work)