Ingredients:

5 packages frozen spinach
1 can corn, drained
4 oz. aged cheddar, grated

For Béchamel sauce

3 tablespoons butter
4 tablespoons flour
4 cups warm 2% milk
1 tsp. ground nutmeg
1 tsp pepper
Salt to taste
Non stick spray

Instructions:

1. Thaw spinach in microwave and squeeze out the water. Mix with corn and set aside.
   In a heavy skillet, melt butter and mix in flour. Stir briskly to make a smooth paste, adding a little milk at a time until all the milk is used up. Add nutmeg, salt and pepper. Mix in corn and spinach mixture and mix well.
2. Grease a large casserole (12″ x 8″) with non-stick spray. Place half the corn and spinach mixture. Sprinkle with half the grated cheese. Now add another layer of spinach and corn and sprinkle the remaining cheese on top.
3. Bake in a 350 degree oven for 1/2 hour until properly heated through and the cheese has slightly browned.
4. Cook on grill, barbeque (or oven at 400f)