Spinach and Mushroom Casserole

Name: Spinach and Mushroom Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs fresh spinach or 20 ounces frozen spinach; 3 tablespoons butter; 3 tablespoons onions, grated; 1 lb mushroom, chopped; 3 tablespoons flour; 1 teaspoon salt (to taste); 1/4 teaspoon white pepper; 1/4 teaspoon nutmeg; 2 cups light cream; 4 tablespoons swiss cheese, grated

(39)

Recipe by Bev I Am

If your family is sitting on the fence about spinach, you will want to give this recipe a try! This casserole will melt in your mouth and will convince your family that spinach should be served much more often! This is a "Company Worthy" recipe that will satisfy the most discriminating. Hope you enjoy it!

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READY IN: 1hr 10mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

2

lbs fresh spinach or 20 ounces frozen spinach
3

tablespoons butter
3

tablespoons onions, grated
1

lb mushroom, chopped
3

tablespoons flour
1

teaspoon salt (to taste)
¹⁄₄

teaspoon white pepper
¹⁄₄

teaspoon nutmeg
2

cups light cream
4

tablespoons swiss cheese, grated

DIRECTIONS

Preheat oven to 325 degrees.
Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
Blend in flour, salt, pepper and nutmeg.
Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
Sprinkle with cheese.
Place in a shallow pan of hot water.
Bake for 45 minutes.

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