Jalapeno Cheese Spinach Casserole
|Liquid butter buds/5 tablespoon fat-free chicken broth||5 Tablespoon (Null)|
|Flour/Null||2 Tablespoon (Null)|
|Chopped onions/Null||2 Tablespoon (Null)|
|Skim evaporated milk/Null||1⁄2 Cup (8 tbs) (Null)|
|Spinach juice/Null||1⁄2 Cup (8 tbs) (Null)|
|Garlic powder/Null||1⁄2 Teaspoon (Null)|
|Celery salt/Null||1⁄2 Teaspoon (Null)|
|Pepper/Null||1 Dash (Null)|
|Grated nonfat cheddar cheese/Null||2 Cup (32 tbs) (Null)|
|Frozen chopped spinach/Null||20 Ounce (2 Boxes)|
|Croutons/1 cup pepperidge farms seasoned cubed style stuffing||1 Cup (16 tbs) (Null)|
|Hot jalapeno relish/Null||1 Can (10 oz) (Start With 1/2 Of The Can And Add Until It Is As Spicy As You Like)|
Saute onions in Butter Buds or chicken broth.
Simmer until onion is cooked.
Meanwhile cook spinach as directed on package.
Reserve juice from spinach.
Add garlic powder, celery salt, pepper, and flour to the onion mixture.
Add juice from spinach (1/2 cup).
Add 2 cups non-fat cheese and the jalapeho relish to taste.
Cook over low heat until the cheese is melted.
Fold in the evaporated skim milk and spinach.
HOMEMADE CROUTONS: 1 loaf French bread cut into bite-sized cubes.
Mix together 1 cup liquid Butter Buds, 1/2 tsp.garlic powder, 1 tsp.oregano, and 1 tsp.basil.
Pour Butter Bud mixture over cubed bread and mix well.
Spread on cookie sheet sprayed with non-fat cooking spray.
Sprinkle a very small amount of Parmesan cheese on top.
If some of the croutons are still dry, sprinkle dry Butter Buds (from the jar, not the liquid mix), on top to cover all of the cubes.
Bake at 250°F.for 15-20 minutes.
Remove from oven and let cool and harden.
Store in an air-tight container.
You can use these in any of your salads.
They are especially good in my Caesar Salad.
Pour spinach mixture in a casserole dish that has been sprayed with a non-fat cooking spray.
Sprinkle croutons on top.
Bake at 350°F.for 20-30 minutes or until golden brown on top.
Bake in a 9 1/2X 11-inch casserole dish.