Spinach and Mushroom Casserole
by  Bev, Virginia
“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. “
Prep: 25 mins
Cook: 45 mins
Serves: 4
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 (me no shrooms!)
10 cups fresh Baby Spinach
1/4 cup diced sun-dried tomato
1/2 cup diced asiago cheese
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.


Thank you, Skeen!

xoxo 😉