Creamed Spinach OAMC

• 2 (10 ounce) packagesfresh Baby Spinach
• 1 (3 ounce) package cream cheese, softened
• salt and pepper
• 1 cup low-fat cheddar cheese, grated, divided

1. In a pan of water, blanch (until bright green) 2 (10-oz.)
2. packages fresh baby spinach.
3. Remove from heat and cool.
4. In a large mixing bowl, add and mix together cooled spinach, room temp cream cheese, salt and pepper to taste and 1/2 of cheddar cheese.
5. Spoon mixture into a 1 gallon freezer bag.
6. Squeeze out as much as you can and then seal the bag.
7. In a quart sized freezer bag, add: 1/2 cup cheese, squeeze out air.
8. Place the two filled bags into a 2nd gallon sized freezer bag, print this recipe to include in the bag too;seal it.
9. Get all air out.
10. Thaw completely.
11. Preheat oven to 375 degrees.
12. Pour contents of bag containing spinach mixture into an 8 inch x 8 inch or small pregreased baking dish, spreading evenly.
13. Sprinkle the top of the mixture with your grated cheddar cheese from the second bag; cover dish with aluminum foil.
14. Bake for 20 minutes then remove foil and cook for an additional 5 minutes or until hot and bubbly.

spinach, cream cheese, salt, lowfat

Taken from www.food.com/recipe/creamed-spinach-oamc-310445 (may not work)