2 (10 oz.) pkgs. frozen chopped spinach, thawed and drained
4 tbsp. butter
3 tbsp. flour
1 1/2 tsp. dijon mustard
1 c.milk
3 tbsp. grated Swiss cheese
1/4 c. grated Parmesan cheese
4 tbsp. half and half

Melt butter in medium saucepan. Mix in flour to make roux. Add mustard and milk; stirring until thickened. When thick, add Swiss cheese, 2 tablespoon Parmesan and half and half; mix well. Remove from heat and cool 5 minutes. Mix together spinach, mornay sauce and salt and pepper to taste. Turn into a 2 quart casserole. Top with remaining 2 tablespoon Parmesan. Bake at 350 degrees, 20 to 25 minutes. Serves 6 to 8.