Salmon Florentine

2 cups canned salmon
milk
¼ cup butter
¼ cup flour
½ tsp. mustard
¼ tsp salt
¼ tsp. Tabasco sauce
1 ½ cups grated cheese
2 cups spinach, cooked and drained

Drain and flake salmon, reserving the liquid. Add enough milk to give you 1 ½ cups liquid total. Melt the butter, add the flour and whisk until smooth and blended. Bring the liquid to a boil and add all at once to the flour mixture, whisking until the sauce is thick and smooth. Add mustard, salt and Tabasco sauce. Add 1 cup of the cheese. Place the spinach in a greased casserole, top with the salmon and sauce and sprinkle with the rest of the cheese. Bake uncovered for fifteen minutes at 425º. Serves 4

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