Ingredients
-
2
-
3
-
3
-
1
-
3
-
1
-
1/4
-
1/4
-
2
-
4
-
-
-
-
-
Directions
Spinach and Mushroom Casserole, 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!, I was a little disappointed with the flavor and richness of the recipe. I am not surprised as I typically enjoy my vegetables plainly prepared. However, I made this for guests and they all enjoyed it, including my own teen-aged kids., Loved by all! Used fresh spinach and chopped cremini mushrooms. Layered shredded swiss and shaved parmesan cheese throughout, followed remainder of the recipe. Topped with both cheeses as well as, panko bread crumbs. Delish!
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees. |
|
2
Done
|
Wash Fresh Spinach, Drain Well and Chop Coarsely, or Drain Frozen Spinach Very Well After Thawing. |
|
3
Done
|
Melt Butter in Saucepan, Saute Onion and Mushrooms For 5 Minutes. |
|
4
Done
|
Blend in Flour, Salt, Pepper and Nutmeg. |
|
5
Done
|
Add Cream Gradually, Stirring Steadily to Boiling Point; Cook Over Low Heat 5 Minutes. |
|
6
Done
|
Arrange Successive Layers of Spinach and Sauce in a Buttered 1 1/2 Qt Casserole Ending With Sauce. |
|
7
Done
|
Sprinkle With Cheese. |
|
8
Done
|
Place in a Shallow Pan of Hot Water. |
|
9
Done
|
Bake For 45 Minutes. |
