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Spinach and Mushroom Casserole

  • 70minutes
  • 72calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsCopper, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 tablespoon flour

  3. 1 cup milk

  4. 1 cup diced asiago cheese

  5. 1/2 teaspoon nutmeg , grated

  6. 1/2 teaspoon white pepper

  7. 1 tablespoon compound butter ( Mixed-Herb Compound Butter for Veggies or Meat )

  8. 2 cups sliced onions

  9. 6 cups sliced mushrooms

  10. 10 cups fresh baby spinach

  11. 1/4 cup diced sun-dried tomato

  12. 1/2 cup diced asiago cheese

Instructions Jump to Ingredients ↑

  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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