4 (10 oz.) pkg. frozen chopped spinach
10 tbsp. butter, divided
8 tbsp. flour
2 c. milk
1 onion, chopped
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. salt
3/4 (6 oz.) roll jalapeno cheese
2 (14 oz.) cans artichoke hearts, drained and quartered
1 c. raw brown rice, cooked
1 c. herb-seasoned stuffing
2 (8 oz.) cans sliced mushrooms, drained
Bread crumbs, buttered

Cook spinach according to package directions. Drain and reserve 1 cup spinach liquid. Melt 1/2 cup butter in a saucepan. Add flour, stirring until smooth. Add spinach liquid and milk slowly, stirring to avoid lumps. Cook until thick and smooth.

Saute onion in remaining 2 tablespoons butter until tender. Add onion to sauce mixture. Add seasonings. Cube cheese and add to sauce, stirring until cheese melts. Add artichoke hearts, brown rice, stuffing and mushrooms.

Combine sauce with spinach. Serve immediately or place in a 3-quart flat casserole, top with bread crumbs and bake at 350 degrees until bubbling. Recipe may be halved. Serves 12-16.