2 (10 oz.) pkgs. frozen chopped spinach
1 (15 1/2 oz.) can salmon
2 tbsp. minced onions
1/2 c. butter
1/2 c. flour
1/2 tsp. dry mustard
2 c. milk
1 1/2 c. shredded sharp Cheddar cheese, divided
Dash red pepper
2 c. cooked rice

Cook spinach by package directions, omitting salt. Drain well. Drain salmon reserving juice. Flake salmon into small chunks. Set aside.

Saute onion in butter until tender. Add flour and mustard stirring until smooth. Cook 1 minute stirring constantly. Slowly add milk and salmon liquid. Cook over medium heat stirring constantly until thick and bubbly. Add 1 cup cheese. Stir until melted.

Spread spinach in a greased 13 x 9 x 2 inch baking dish. Layer with salmon then cooked rice. Top with cheese sauce. Bake uncovered at 400 degrees for 15 minutes. Sprinkle with remaining 1/2 cup cheese and bake an additional 5 minutes.