Saute a small onion, chopped, some celery leaves and garlic in 4 tablespoons butter. Add 2 tablespoons flour to make a white sauce. Add 1/2 cup evaporated milk and 1/2 cup spinach liquid. Stir until smooth. Add 6 ounces jalapeno cheese, cut into small pieces. Cook whit sauce until cheese is melted.

Drain spinach; mix with white sauce. Pour into 1 1/2 quart casserole. Dot with butter and Pepperidge Farms dressing. Bake at 350 degrees until hot through.