Ingredients

The following ingredients have 4 Servings
  • 12 ounces frozen spinach (cooked and drained, )
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion ((1 small onion))
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/4 cup spinach cooking liquid
  • 1 teaspoon Annie's Worcestershire sauce ((Annie's is vegetarian))
  • 3/4 teaspoon celery salt
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • Kosher salt, (to taste)
  • 1 cup pepperjack cheese

Instruction

  • Preheat the oven to 425°F. Butter an 8" X 8" baking dish and set aside.
  • Cook the frozen spinach according to the directions on the package. I use the microwave oven. When the spinach is cooked through, strain over a liquid measuring cup to reserve the cooking liquid for later. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the onion, and sauté until softened.Stir in the flour to coat the onions. Cook for a few minutes until the flour begins to turn golden brown. Slowly whisk in the milk and spinach liquid, stirring constantly until the sauce thickens. Add the Worcestershire, celery salt, garlic salt and black pepper. Taste and add kosher salt if necessary.
  • Remove from the heat, and add 3/4 cup of the cheese and the spinach. Stir until the ingredients have melted together, then transfer to the prepared baking dish.
  • Sprinkle the remaining 1/4 cup pepperjack on top of the casserole, and slide into the oven, baking for 30-40 minutes, or until the cheese is browned.If the cheese topping browns too much, cover the casserole with foil.
  • Serve warm.