Spinach and Mushroom Casserole

READY IN: 1hr 10mins
Recipe by Rita1652

I used a Mixed-Herb Compound Butter for Veggies or Meat which flavors this Yummy good! Use care when seasoning for the cheese does add salt. If you don't use a compound butter do add a couple cloves of minced garlic when sauteing the onions. Check out the link for other butters you may want to use. url=http://www.recipezaar.com/cookbook.php?bookid=101913

Top Review by calds

Wow! My 3 children ate this entire casserole and loved it! By the time we had thirds the casserole was gone. A huge hit. I didn't have fresh spinach so I used 2 packages of frozen spinach that I thawed and squeezed mostly dry. I didn't try the compound butter because I was in a rush, but instead I added 3/4 teaspoon Old Bay seasoning to my saute pan with the butter. I served it with bread and butter. So good!

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Cheese sauce:.
  3. In microwave oven melt butter. Add flour and mix till all incorporated. Whisk in milk, nutmeg and white pepper and microwave till thickened. Remove from microwave and stir in 1 cup of the cheese till melted.
  4. Spinach mixture:.
  5. Heat butter in a large frying pan.
  6. Saute onions and mushrooms for 5 minutes.
  7. Add spinach a couple cup at a time to wilt till all is incorporated.
  8. When wilted remove the mixture leaving all the juice.
  9. Reduce the juices till almost gone and then add back to spinach mixture.
  10. Stir in sun-dried tomatoes and cheese sauce.
  11. In a oiled casserole dish place 1/2 the mixture in then top with 1/4 cup cheese, layer rest of spinach then top with remaining cheese.
  12. Bake for 30 minutes.

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