|Salmon||2 Cup (32 tbs) (Cooked Or Canned)|
|Milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Grated cheese||1 1⁄2 Cup (24 tbs)|
|Cooked spinach||2 Cup (32 tbs), drained|
1. Preheat oven to hot (425° F.).
2. Drain and flake the salmon. Add enough milk to the salmon liquid to make one and one-half cups.
3. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk mixture to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with the mustard, salt and Tabasco and mix in one cup of the cheese.
4. Place the spinach in four individual greased casseroles, top with the salmon and sauce and sprinkle with the remaining cheese. Bake, uncovered, fifteen minutes.