Recipe: Abuela's Espinaca Casserole (spinach casserole with corn, mushrooms and cheese)

ABUELA'S ESPINACA CASSEROLE

5 pounds fresh leaf spinach, cleaned, stemmed and chopped
1 cup (1/4-inch diced) smoked bacon
1 tablespoon butter
3 cups sliced fresh mushrooms
2 cups fresh diced onion
1/3 cup fresh diced red bell pepper
3 tablespoons fresh minced garlic
1 tablespoon chipotle puree with adobo sauce
1 1/2 tablespoons seasoning salt
8 ounces processed cheese, cut into 2-inch cubes
6 ounces cream cheese, cut into 2-inch cubes
2 cups frozen whole-kernel corn
1/4 to 1/2 cup combined grated Monterey jack and Cheddar cheese

Preheat oven to 350 degrees F.

Braise spinach in stock pot until limp but still bright green. Place spinach in strainer and press to remove all water. Set aside.

Brown bacon in saucepan and drain, discarding drippings. Add butter to bacon in pan. Add mushrooms, onion, red bell pepper, garlic, chipotle puree and seasoning salt and saute until onions and mushrooms are tender.

Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously.

Place spinach in cheese mixture and stir well. Add corn and stir well. Cook for an additional 3 minutes and stir continually. Place in casserole and top with grated cheese.

Heat in 350 degree F oven until cheese is melted.

Makes 8 to 10 servings
Source: Abuelo's Restaurant - Lubbock, Texas