Spinach and Mushroom Casserole |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I used a Mixed-Herb Compound Butter for Veggies or Meat 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. Ingredients:
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 |
Directions:
1. Preheat oven to 325.
2. Cheese sauce:.
3. 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.
4. Spinach mixture:.
5. Heat butter in a large frying pan.
6. Saute onions and mushrooms for 5 minutes.
7. Add spinach a couple cup at a time to wilt till all is incorporated.
8. When wilted remove the mixture leaving all the juice.
9. Reduce the juices till almost gone and then add back to spinach mixture.
10. Stir in sun-dried tomatoes and cheese sauce.
11. 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.
12. Bake for 30 minutes.
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