Spinach and Velvetta Casserole Recipe

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Spinach Casserole with Velveeta

This is my adaptation of a recipe found in a Rival Crock Pot booklet printed in the early 1970's.  I bake it in the oven, but do let me know if you make it in a crock pot and how it turns out.  Everyone raves how good it is.  That's a surprise because a main ingredient has fallen out of favor with upscale home cooks.  For downhome cooks like me, we'll hear nothing bad about Velveeta cheese.   It's been a universal truth since 1928 that its addition makes casseroles like this one, mac 'n cheese dishes, and grilled cheese sandwiches taste really good. 

Serves about 24 as a side dish.  The key to success is making sure the excess liquid has been wrung out of the spinach.

Ingredients
2 sticks of unsalted butter
1/2 cup of all-purpose flour
16 ounces of Velvetta cheese, cut into smallish chunks
optional:  1 teaspoon salt, or to taste
1 small pinch of ground nutmeg
52 ounces of finely chopped frozen spinach, thawed, all excess liquid squeezed/wrung out
6 large eggs, lightly beaten
10 ounces of frozen peas, thawed

Instructions
1.  Heat oven to 375 degrees.  Spray a large casserole dish with cooking spray oil.
2.  Melt the butter in a saucepan over a medium heat until it bubbles and begins to brown.  Whisk in the flour and cook for a minute or two.  Add the cheese and stir until melted.  Season with the nutmeg and optional salt.   Pour into a large mixing bowl.
3.  Add the spinach to the bowl and stir well.
4.  Add the eggs and stir until incorporated.
5.  Fold in the peas.
6.  Pour into the prepared casserole dish.
7.  Bake for 1 hour.