Creamed Spinach

20 lb Frozen chopped spinach*    

1 1/2 tea Kosher salt 

1 Tab.Black pepper, ground 

1/2 cup Canola oil 

3 cups Onions, fresh, diced 

1 cup All-purpose flour

2 qt Milk

1 lb 9 oz  OR 3 cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded 

Thaw and squeeze spinach to eliminate excess water. 

Place spinach in a large bowl. Add salt and black pepper.

To Make the Sauce: Heat oil in stock pot over medium heat. 

Add onions and saute for 5–6 minutes or until soft. 

Add flour and cook for 5 minutes. Stir constantly.

Add milk, and stir until sauce comes to a boil. Reduce heat to low. 

Add half of the cheese. Stir until melted. Reserve remaining cheese for step 

Fold in sauce with spinach. 

Lightly coat a steam table pan (12" x 20" x 2 ½") with pan release spray and place 3 qt 3 cups (about 7 ½ lb) spinach mixture in each pan. Sprinkle remaining cheese on top. You will need to use 2 pans. 

Bake until cheese melts: 350 °F for 12 minutes. 

Makes 50-1/2 cup portions

*For 50 servings, thaw 20 lb to obtain about 9 lb 8 oz 

source: https://theicn.org/cnrb/recipes-for-schools/