Cooks' Note
Still good the next day! Spinach supplies almost 75 percent of the U.S.RDA for vitamin A plus 66 percent of folic acid, 32 percent of iron, and 22 percent of magnesium in only 1⁄2 cup of cooked spinach.
Recipe information
Yield
serves 6 to 8
Ingredients
Two 10-ounce packages chopped frozen spinach
3/4 stick butter
1 medium yellow onion, chopped
2 cloves garlic, chopped
Salt and ground black pepper to taste
3 tablespoons stone-ground whole-wheat flour
1 1/3 cups low-fat milk
2 cups coarsely grated Velveeta cheese
Preparation
Preheat the oven to 325 degrees. Cook the spinach according to package directions, drain, and squeeze out excess water. Melt the butter in a medium skillet over medium heat. Add the onion, garlic, salt, and pepper. Stirring constantly, cook until the onion softens a bit, about 3 minutes, then add the spinach. In a small bowl, dissolve the flour in the milk. Add to the skillet. Stir in the cheese. Scrape into a 1-quart ovenproof casserole dish and bake until lightly browned on top, about 25 minutes.
