Spinach Soufflé

2 (10-oz.) packages frozen chopped spinach

1-1/2 C. water

1/2 C. butter

1/2 C. all-purpose flour

1 C. half-and-half

2 eggs, beaten

1/2 C. grated Romano cheese

1/2 C. grated Gruyere cheese

Heat oven to 350° F. Cook spinach in water over medium heat until thawed. Drain and squeeze out excess moisture; return to pan.

Add butter. When butter melts, sprinkle flour over spinach and blend. Let simmer 3 to 4 minutes, then transfer mixture to a bowl. Add half-and-half and eggs; stir to blend. Add Romano cheese and blend. Pour mixture into a greased 9-by-12-inch casserole. Top with Gruyere cheese and bake 30 to 35 minutes, or until knife inserted comes out clean.

Yield: 8 servings.