Spinach and Mushroom Casserole
- Reviews 3
Ready In: 1 hr 10 mins
Serves: 10
Ingredients
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 cup diced asiago cheese
- 1⁄2 teaspoon nutmeg, grated
- 1⁄2 teaspoon white pepper
Spinach Mixture
- 1 tablespoon compound butter (Mixed-Herb Compound Butter for Veggies or Meat)
- 2 cups sliced onions
- 6 cups sliced mushrooms
- 10 cups fresh Baby Spinach
- 1⁄4 cup diced sun-dried tomato
- 1⁄2 cup diced asiago cheese
Directions
- Preheat oven to 325.
- Cheese sauce:
- 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.
- Spinach mixture:
- Heat butter in a large frying pan.
- Saute onions and mushrooms for 5 minutes.
- Add spinach a couple cup at a time to wilt till all is incorporated.
- When wilted remove the mixture leaving all the juice.
- Reduce the juices till almost gone and then add back to spinach mixture.
- Stir in sun-dried tomatoes and cheese sauce.
- 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.
- Bake for 30 minutes.
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