Spinach Casserole

Name: Spinach Casserole
Ingredients: 1/2 cup butter; 1/2 cup flour (matzo cake meal for Passover); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups milk; 3 (10 ounce) packages frozen chopped spinach; 1/2 teaspoon grated onion (or to taste, grated onion goes very far); 1/2 teaspoon Worcestershire sauce (or to taste); 1/2 cup fine dry breadcrumb (matzo meal, not matzo cake meal, for Passover. This amount is an approximation)

9 ingredients

8 steps

Ingredients

1/2 cup butter
1/2 cup flour (matzo cake meal for Passover)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
3 (10 ounce) packages frozen chopped spinach
1/2 teaspoon grated onion (or to taste, grated onion goes very far)
1/2 teaspoon Worcestershire sauce (or to taste)
1/2 cup fine dry breadcrumb (matzo meal, not matzo cake meal, for Passover. This amount is an approximation)

Directions

1

Melt butter, blend in flour, salt & pepper, stir and bubble one minute.
2

Remove from heat and stir in milk. Bring to boil, stirring constantly. Boil one minute, stirring.
3

Drop in still frozen spinach and cook until thawed.
4

Season with grated onion and Worcestershire Sauce to taste (approx 1/4 to 1/2 tsp each. Start small and taste as you add. A little goes a long way.).
5

Place in casserole, top with buttered bread crumbs. (Buttered bread crumbs: 2-3 Tbsp butter, melted, pour in fine, dry bread crumbs.).
6

Bake at 325F (or 350F) for at least one hour.
7

Passover 1965 - 8 pkgs spinach, double sauce recipe, made 3 1/2 quarts.
8

Passover 1970 - 6 pkgs spinach, double sauce recipe, made 3 quarts.