Ingredients

The following ingredients have 8 Servings
  • 2 10-ounce packages whole-leaf frozen spinach (do not thaw)
  • 4 tablespoons butter, additional for buttering pan
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • 1/2 cup evaporated milk
  • Black pepper
  • 3/4 teaspoon celery salt
  • 6 ounces Monterey Jack cheese, cut into cubes
  • 1 pickled or fresh jalapeño pepper, chopped, or more to taste
  • 1/2 cup soft buttered bread crumbs (see note)

Instruction

  • Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
  • Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
  • Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
  • Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.