Cheesy Spinach Casserole / Abuelo's Restaurant - Lubbock, Texas / serves 8 to 10
Bring that spinach from the garden to the table in fine style.
Ingredients 5 lb garden fresh leaf spinach, cleaned/stemmed/chp 1 cup 1/4-inch diced smoked bacon 1 tbl butter 3 cups sliced fresh mushrooms 1 tbl canned chipotle puree with adobo sauce 2 cups fresh diced onion 3 tbl fresh minced garlic 1/3 cup fresh diced red bell pepper 1 1/2 tbl seasoning salt 8 oz processed cheese 2" cubes 6 oz cream cheese in 2" cubes 2 cups frozen whole-kernel corn 1/4-1/2 cup grated Monterey Jack and Cheddar cheese combined
Instructions Braise spinach in stock pot until limp but still bright green. Brown bacon in saucepan and drain, discarding drippings. Add butter to bacon in pan. Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender. Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously.
Final Strainer spinach; press out water. Place in cheese mixture; stir well. Add corn; stir well. Cook/stir three min. Place in casserole and top with grated cheese. Heat in oven til cheese is melted.