SPINACH AND MUSHROOM CASSEROLE

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Spinach and Mushroom Casserole image

I used a recipe #66040 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

Provided by Rita1652

Categories     Spinach

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup diced asiago cheese
1/2 teaspoon nutmeg, grated
1/2 teaspoon white pepper
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

Steps:

  • 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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