Scalloped potatoes and spinach

Yield: 8 Servings

Measure Ingredient
5 mediums Potatoes, peel, slice 1/4\" thick (5c)
¼ cup Water
⅛ teaspoon Salt
⅓ cup Onion, chpd
3 tablespoons Butter
3 tablespoons All purp flour
2 cups Milk
¾ cup Cheddar cheese, shredded,3oz
5 ounces Pk froz chpd spinach, thaw well drained
1 tablespoon Chpd pimiento
\N \N Paprika

BH&G 4/92


In 2 qt casserole, mircowave potatoes, water, and salt, covered on high, 8-10 mins or utnil potatoes are just tender, stirring twice. Drain, remove from casserole and set aside. In same casserole cook onion in butter, covered, high, 2-3 mins. Stir in flour. Add milk all at once, stir to combine. Cook, uncovered, high, 6 mins or until thickened and bubbly, stirring every min until sauce starts to thicken, then every 30 sec. Add cheese, stir until melted. Stir in cooked potatoes, spinach and pimiento.

Coov, covered, high, 1-2 mins or until heated through. Do not boil.

Sprinkle with paprika. S: Prize tested Posted to MealMaster Recipes List, Digest #153 Date: Sun, 02 Jun 1996 11:58:03 -0700 From: Dan Schamber <dansch@...>

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