Velveeta Spinach Casserole
Make certain to squeeze out as much moisture from the thawed spinach as possible
Servings 6-8
INGREDIENTS:
4 (10-ounce) packages frozen chopped spinach, thawed and hand-squeezed dry to remove all moisture
1/4 cup butter or margarine
1 small onion, chopped (or 1/2 onion medium, chopped)
3 large garlic cloves, minced (garlic lovers can use more)
1/4 teaspoon cayenne pepper (optional or adjust to taste)
2 tablespoons all-purpose flour
1 (12-ounce) can evaporated milk
6 ounces Mexi flavor Velveeta cheese, cubed
1/2 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper, or to taste
1 teaspoon Worcestershire sauce
2 cups crushed Ritz butter crackers
1/4 cup butter or margarine, melted
Preheat oven to 350 degrees F.
Grease an 11 x 7-inch baking dish.
Melt 1/4 cup butter in a large skillet over medium-high heat; add onion, and saute until tender.
Add in garlic and cayenne; saute for about 2 minutes.
Add flour; cook stirring constantly for 1 minute.
Add evaporated milk and next 4 ingredients, stirring until cheese thoroughly melts.
Stir in spinach until combined.
Spoon into baking dish.
In a bow combine the cracker crumbs with 1/4 cup melted butter; sprinkle evenly over spinach mixture.
Bakefor 30 minutes or until bubbly.
Let stand 5 minutes.
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- Cheesy Layered Spinach and Mushroom Casserole
Layered Sweet Potato and Spinach Casserole
Kitten’s One Bowl Spinach Rice Casserole (Freezing Option)
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