Creamed Spinach Bake

Boil spinach until wilted (about 3-5 minutes). Once cooked, drain in a colander until almost dry by pressing out as much water as possible. Place cooked spinach in a clean kitchen towel and wring it until almost all the water has been wrung out. Be careful, the draining water will be very hot. Once nearly dry, chop spinach slightly and set aside. If you use frozen spinach, use 2-3 boxes (so that you have about a pound total). There is no need to cook it if you use frozen – and you will drain the water the same way.

Melt 2 tablespoons of butter in a saucepan over low heat, stir in 2 tablespoons flour, and the dried onion, cook for a minute or two to remove the raw flour taste. Do not let the roux mixture get too dark, a slight tan is fine. Slowly add 1 cup of milk to the roux, stirring to blend. Cook until sauce thickens, about 3-5 minutes. Add slices of American cheese, salt and pepper to taste, stir until cheese is melted. Once melted, combine cooked chopped spinach with sauce.

Pour spinach mixture into a greased 1 1/2 quart casserole dish and top with cubed bread and then pour the melted butter over the cubes.

Preheat oven to 350 degrees (F), bake for 15-20 minutes until hot and bread cubes are brown and toasty. Serves 6.