Spinach Casserole

Yield: Makes 8 to 10 servings

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

Preparation

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

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.

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

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

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