Spinach Madeleine
from Marc Johnson (Titan)

4 packages frozen chopped spinach (original recipe calls for 2 packages; which is too cheesey)
4T. butter
2T. flour
small onion chopped fine
1/2 cup evaporated milk (or regular milk)
1/2 cup spinach liquid (from drained spinach)1/2 t. black pepper
3/4 t. celery seed or celery salt (adjust salt if using celery salt)
8 oz package jalapenos or hot pepper cheese cut into small pieces
1 t. Worcestershire sauce
red pepper to taste
salt to taste

Cook and drain spinach, saving liquid

Melt butter over low heat, add onion, cook 1to2 minutes; add flour and stir until blended and smooth (do not brown)

Add liquids slowly, stirring to avoid lujps (stir with whisk if lumps develop); cook until smooth and thick; continue stirring and add seasonings and cheese.  Stir until cheese is melted.

Combine with cooked spinach.  Top with buttered bread crumbs before baking - optional

Serve immediately, refrigerate or freeze.

Bake in casserole at 350 degrees until hot.

I often double and triple this recipe.  (12 packages of spinach and triple all other ingredients, except cheese, which I double)  It is easy to adjust.