Calhoun's Spinach Maria
ready in: over 5 hrs
recipe id: 28560
cook method: oven, stovetop
5 packages (10 ounce size) frozen chopped spinach
4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 3/4 teaspoon crushed red pepper
1/2 medium yellow onion
1 tablespoon butter
5 tablespoons melted butter
6 tablespoons flour
8 ounces Velveeta cheese
8 ounces Cheddar cheese
4 ounces Monterey Jack cheese, block
1 1/2 cup grated Monterey jack cheese (for topping)
Thaw spinach in refrigerator for 24 hours. Squeeze as dry as possible. Heat milk and spices on medium heat to just below a boil (190 degrees F). Reduce heat and simmer.
Finely chop the onion and saute it in 1 Tablespoon butter on med. heat 5 to 8 minutes. Add to milk. Combine melted butter w/ flour in small saute pan. Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens.
Cut cheeses into cubes and add to milk. Mix until cheese melts. (Be careful! Burns easily!) Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce, mix until completely blended. Spoon into 11x9x2-inch dish. Top with grated Jack. Bake at 350 degrees F for 15-20 minutes until hot and bubbly.
Recipe Source: Calhoun's Restaurant, Knoxville, TN via Knoxville News Sentinel, date unknown
This is light years away from being low fat/cal; but I can honestly say it's the best creamy/cheesy spinach dish I have ever eaten... and I love spinach, so I've tried lots of them!
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