Spinach Mornay
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2 (10 oz.) pkgs. frozen chopped spinach, thawed and drained
4 tbsp butter
3 tbsp flour
1 - 1/2tsp dijon mustard
1 c. milk
3 tbsp grated swiss cheese
1/4 c. grated parmesan cheese
4 tbsp half and half
Melt butter in medium saucepan. Mix in flour to make roux.
Add mustard and milk, stirring until thickened.
When thick, add swiss cheese, 2 tbsp of parmesan and half and half, mix well.
Remove from heat and cool 5 minutes.
Mix together spinach, mornay sauce, and salt and pepper to taste.
Turn into a 2 quart casserole.
Top with remaining 2 tbsp of parmesan cheese and bake at 350 for 20 to 25 minutes.
Serves 6 to 8.
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