The ultimate creamed spinach dish! Chopped fresh (or frozen) spinach is baked in a simple white (béchamel) sauce embellished with cheddar cheese and topped with bread crumbs.

Au Gratin Spinach

1 tablespoon butter
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups milk
1 cup (4 ounces) shredded Wisconsin sharp cheddar cheese
1 pound fresh spinach, or 3 (10-ounce) packages chopped spinach, thawed and squeezed dry
1/3 cup fine, dry bread crumbs

1. In a saucepan, melt butter. Add flour, mustard, salt and pepper. Gradually add milk and cook until thickened, stirring constantly.
2. Remove from heat and add 2/3 cup of the cheese to sauce. Stir until cheese is melted.
3. Wash and drain fresh spinach and chop coarsely. Place in 12x9x2 inch buttered baking pan. Pour cheese sauce over spinach.
4. Mix remaining cheese with bread crumbs. Sprinkle over casserole.
5. Bake at 375°F (190°C) for 30 minutes or until crumbs are browned.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.