Spinach/Mushroom Casserole
Susan
ingredients
- 1 lb. fresh mushrooms
- 2 pkgs. chopped, froz. spinach
- 1/2 medium onion, chopped
- 2 Tbles. butter
- 1 cup grated cheddar cheese
- Garlic salt or fresh, minced garlic
directions
- 1
Defrost the spinach in the box. cut off the end and squeeze the juice from the spinach as best you can. Otherwise, place spinach in a bowl and squeeze dry with clean hands. Add the chopped onion to the spinach and mix well.
- 2
Roughly chop the mushrooms and saute in the butter until lightly browned.
- 3
Line a 10-12" baking dish with spinach mixture and sprinkle with garlic salt or fresh, minced garlic.
- 4
Sprinkle with 1/2 of the cheese.
- 5
Spoon the mushrooms on top of the cheese layer.
- 6
Sprinkle the mushroom layer with the remainder of the cheese.
- 7
Pour any liquid from the mushrooms over the casserole before baking.
- 8
Bake, uncovered at 350 degrees for 25 minutes or until cheese is melted and slightly browned.
- 9
If the casserole becomes too dry, simply add a little veggie bouillon and continue to bake. The casserole should not be runny.
notes
Do not squeese the spinach too dry. Leave some moisture. This dish is even better with a variety mixture of mushrooms and a sharp cheddar cheese.
Source: Susan
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