4 (10 oz.) pkg. frozen chopped spinach
10 tbsp. butter, divided
8 tbsp. flour
2 c. milk
1 c. spinach liquid
1 onion, chopped & sauteed in butter
1 tsp. celery salt
1 tsp. garlic salt
1 roll jalapeno cheese
2 (14 oz.) cans artichoke hearts, drained & quartered
1 c. raw brown rice, cooked
1 c. herb seasoned stuffing
2 (8 oz.) cans sliced mushrooms, drained
Bread crumbs

Cook spinach according to package directions. Drain and reserve 1 cup liquid. Melt 8 tablespoons butter in a saucepan. Add flour. Add spinach liquid and milk slowly to avoid lumps. Cook until thick. Saute onion and add to sauce. Add seasonings. Add cheese and stir until melted. Combine sauce with remaining ingredients and spinach. Top with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly. Serves 12-16.