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8 servings
Ingredients:
2 1/2 cups milk1/2 teaspoon dry mustard1/2 teaspoon garlic salt1 tablespoon butter1/2 cup chopped onion3 tablespoons melted butter3 tablespoons all-purpose flour3/4 pound Cheddar cheese, cubed3 (10 ounce) packages frozen chopped spinach, thawed and drained1 cup shredded Monterey Jack cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C).In a medium saucepan over low heat, combine milk, dry mustard and garlic salt. Bring to a slow boil and simmer for 2 minutes.In a small skillet or saucepan heat 1 tablespoon butter over medium heat. Saute onion until browned; stir into milk.In a small skillet or saucepan combine 3 tablespoons melted butter with flour. Cook over medium-low heat until thickened; stir into milk.To the milk mixture add the Cheddar cheese, mixing well to melt. Stir in spinach. Pour mixture into a 9x13 inch casserole dish and sprinkle with Monterey Jack cheese.Bake in preheated oven for 10 minutes, or until heated through.
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