This recipe makes a main dish from two Victory Garden favorites. Although washing fresh garden spinach is more work, there is no match for the resulting fresh flavor.
3 pounds fresh spinach, rinsed and chopped, or 2 (10-ounce) packages frozen chopped spinach
Salt
2 tablespoons vegetable shortening or butter (or a mixture)
¼ cup finely chopped onion
2 tablespoons flour
¼ teaspoon ground black pepper
½ cup milk
4 medium tomatoes, thinly sliced
1 cup fresh bread crumbs
1 tablespoon butter, melted
½ cup grated Cheddar or American cheese
Cook spinach in 1 inch boiling salted water until just wilted. Drain very well.
Meanwhile, melt shortening in heavy medium skillet. Add onion and sauté until golden. Stir in flour, ½ teaspoon salt, and the pepper until smooth. Very gradually stir in milk; cook over low heat, stirring constantly until sauce has thickened. Fold in spinach.
Preheat oven to 350°F. Generously grease a shallow 1½-quart baking dish. Pour half of spinach mixture into dish in an even layer; top with half of tomatoes. Repeat layering with remaining spinach and tomatoes. Combine crumbs and butter. Sprinkle crumb mixture and cheese over top of tomatoes.
Place on rimmed baking sheet and bake 30 to 35 minutes or until browned and bubbly.
4 Servings