2 pkg. frozen spinach
4 tbsp. butter
2 tbsp. flour
2 tbsp. onion
1/2 c. Milnot
1/2 c. liquid (reserved from cooking spinach)
6 oz. Velveeta cheese, cubed
Add to taste:
1 tsp. Worcestershire
Pepper
Celery
Salt
Garl ic powder
1 tbsp. jalapeno peppers, finely chopped

Cook and drain spinach; squeeze out all liquid, reserving 1/2 cup of liquid. Saute butter, flour and onion. Add milnot and spinach liquid. Add Velveeta cubes. Add pepper, celery, salt, etc. Add jalapeno peppers.

Mix and stir in a casserole dish. Refrigerate overnight. Top with bread crumbs. Bake 20-25 minutes at 350 degrees.