Spinach-Scalloped Franks

If you're not a spinach lover, this recipe might turn you around!

1 10-oz pkg frozen chopped spinach, cooked and drained

6 Tbsp margarine
1/2 C chopped onion
1/4 C unbleached white flour
1 1/2 C skim milk
2 C grated cheddar cheese
5 C boiled, pared, and sliced potatoes (about five medium)
1 20-oz can Loma Linda Big Franks, Worthington Veja-Links or Linketts, sliced

Cook spinach according to package directions. After cooking, drain well.

In a medium saucepan over medium-high heat, saute onion in margarine. Add flour to make a paste. Slowly add milk and whisk with wire whisk, stirring constantly until thickened. Add 1 1/2 C of the cheese to the white sauce. Stir in drained spinach. Set aside.

Arrange 1/2 of the sliced potatoes in a 9" x 13" baking dish. Top with 1/2 of the sliced links and 1/2 of the spinach  mixture. Repeat, ending with spinach mixture. Top with remaining 1/2 C of cheese. Bake at 350° F for 40 to 50 minutes.

Servings: 15

Submitted by Debbie Shabo Wade

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