|Canned salmon||16 Ounce, drained and flaked|
|Milk||1 Cup (16 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Chopped onion||2 Tablespoon|
|Frozen chopped spinach||12 Ounce, cooked and drained (1 Package)|
|Ground nutmeg||1 Pinch|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
Add enough milk to salmon liquid to measure 1 1/2 cups liquid.
Heat 3 tablespoons butter in a saucepan.
Stir in flour, salt, and dry mustard.
Heat until bubbly.
Add the liquid gradually, stirring until blended.
Bring to boiling; boil 1 to 2 minutes, stirring constantly.
Blend in Tabasco.
Lightly mix in the flaked salmon.
Keep mixture warm.
Meanwhile, heat 1 tablespoon butter in a skillet.
Add onion and cook until soft.
Mix with drained spinach, pepper, and nutmeg.
Turn seasoned spinach into a greased shallow 1 quart baking dish.
Spread the salmon mixture evenly over the spinach.
Sprinkle with cheese and then paprika.
Heat in a 425°F oven about 8 minutes, or until cheese is melted.