Ingredients

　　Two 10-ounce packages chopped frozen spinach

　　3/4 stick butter

　　1 medium yellow onion, chopped

　　2 cloves garlic, chopped

　　Salt and ground black pepper to taste

　　3 tablespoons stone-ground whole-wheat flour

　　1 1/3 cups low-fat milk

　　2 cups coarsely grated Velveeta cheese

　　Preheat the oven to 325 degrees. Cook the spinach according to package directions, drain, and squeeze out excess water. Melt the butter in a medium skillet over medium heat. Add the onion, garlic, salt, and pepper. Stirring constantly, cook until the onion softens a bit, about 3 minutes, then add the spinach. In a small bowl, dissolve the flour in the milk. Add to the skillet. Stir in the cheese. Scrape into a 1-quart ovenproof casserole dish and bake until lightly browned on top, about 25 minutes.

　　Cooks' Note

　　Still good the next day! Spinach supplies almost 75 percent of the U.S.RDA for vitamin A plus 66 percent of folic acid, 32 percent of iron, and 22 percent of magnesium in only 1⁄2 cup of cooked spinach.

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