Scalloped Potatoes And Spinach

1. 1

   In a 2-quart microwavesafe casserole, microcook the sliced potatoes, water and salt, covered, on 100% power for 8 to 10 minutes, or until potatoes are just tender, stirring twice. Drain; remove from casserole and set aside.

2. 2

   In small casserole, cook onion in margarine, covered, on High 2 to 3 minutes.

3. 3

   Stir in flour.

4. 4

   Add milk all at once; stir to combine.

5. 5

   Cook, uncovered, on High for 6 minutes or until thickened and bubbly, stirring every minute until sauce starts to thicken, then every 30 seconds. Add cheese; stir until melted.

6. 6

   Stir in the cooked potatoes, spinach and pimiento.

7. 7

   Cook, covered, on High for 1 to 2 minutes. Sprinkle with paprika.

* Per serving · 4 servings · Values may vary.

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