Spinach Casserole

• 2 boxes frozen chopped spinach
• 4 Tbsp. butter
• 2 Tbsp. flour
• 1/2 c. evaporated milk
• 2 Tbsp. dried onion flakes
• 1/2 tsp. each: salt and pepper
• 3/4 tsp. celery salt
• dash of garlic powder
• 1 tsp. Worcestershire sauce
• 6 oz. diced Velveeta Mexican cheese (mild or hot)

1. Cook spinach according to box directions.
2. Reserve 1/2 cup liquid.
3. Squeeze spinach very thoroughly.
4. Melt butter; add flour. Stir in spinach liquid and evaporated milk.
5. Cook until thickened.
6. Remove from heat and add seasonings and cheese.
7. Stir until the cheese is melted and mix with the spinach.
8. Spoon into a shallow greased casserole.
9. Sprinkle with bread crumbs and drizzle with a little melted butter or oil.
10. Bake at 400u0b0 for about 15 minutes until bubbling.

spinach, butter, flour, milk, onion flakes, salt, celery salt, garlic, worcestershire sauce, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419085 (may not work)