Spinach Casserole

Name: Spinach Casserole
Ingredients: 4 (10-ounce) packages frozen chopped spinach, thawed; 1/4 cup butter or margarine; 1/2 onion, chopped; 2 tablespoons all-purpose flour; 1 (12-ounce) can evaporated milk; 1 (6-ounce) roll jalapeno pepper cheese*; 1/2 teaspoon garlic salt; 1/2 teaspoon celery salt; 1 teaspoon Worcestershire sauce; 2 cups crushed round buttery crackers (about 56); 1/4 cup butter or margarine, melted

11 ingredients

5 steps

Ingredients

4 (10-ounce) packages frozen chopped spinach, thawed
1/4 cup butter or margarine
1/2 onion, chopped
2 tablespoons all-purpose flour
1 (12-ounce) can evaporated milk
1 (6-ounce) roll jalapeno pepper cheese*
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
2 cups crushed round buttery crackers (about 56)
1/4 cup butter or margarine, melted

Directions

1

Drain spinach well, gently pressing between layers of paper towels.
2

Melt 1/4 cup butter in a large skillet over medium-high heat; add onion, and saute until tender. Add flour; cook, stirring constantly, 1 minute. Add milk and next 4 ingredients, stirring until cheese melts. Stir in spinach. Spoon into a lightly greased 11- x 7-inch baking dish.
3

Stir together cracker crumbs and 1/4 cup melted butter; sprinkle over spinach mixture.
4

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes.
5

*6 ounces mild Mexican loaf pasteurized cheese product may be substituted for jalapeno pepper cheese.