Parmesan Spinach And Mushroom Casserole |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This made a light, slightly tangy, delicious side dish. I didn't use the artichokes - someone else can be so adventurous! I found this in a local community recipe book. Ingredients:
butter |
1 lb. fresh sliced mushrooms |
3/4 cup white onion, minced |
1/2 bunch green onions (about 4), chopped in half, tops and bottoms minced(separately) |
1/2 cup red bell pepper |
1/2 cup celery |
1 clove garlic |
20oz spinach, thawed and drained |
6oz sliced water chestnuts, drained |
2 cans artichokes, drained (opt). |
4oz. fresh parmesan, shredded (1 cup) |
8oz sour cream |
1 tsp salt |
1/4 tsp white pepper |
italian breadcrumbs |
Directions:
1. Heat oven to 325.
2. Saute mushrooms in butter in one pan.
3. Meanwhile saute white onion, green onion bottoms, bell pepper, and celery in butter in another pan. After 5 minutes, add garlic.
4. In large bowl, mix all vegetables, water chestnuts, and cheese. Add sour cream and seasonings. Mix very well.
5. Pour into sprayed casserole dish and top lightly with breadcrumbs. May drizzle with more butter, if you like.
6. Bake 40-60 minutes, or until bubbly.
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